Xiao Long Bao (Soup Dumplings)

Make the soup aspic

1. Warm the broth: In a small saucepan over medium heat, combine stock, soy sauce, Shaoxing wine, sugar, and sliced ginger. Bring to a gentle simmer for 2 minutes, then turn off the heat.

2. Bloom the gelatin: Ladle about 1/4 cup broth into a small bowl and let it cool until warm, not boiling. Sprinkle gelatin over the top and let sit 5 minutes.

3. Dissolve and chill: Whisk the bloomed gelatin mixture back into the saucepan until fully dissolved. Strain out the ginger, then pour into a shallow dish. Chill until fully set and firm, 4 hours or overnight. You want a sturdy set so it dices cleanly and does not slump on the counter.

Make the dough

1. Mix: In a bowl, stir flour and salt. Pour in hot water and mix with chopsticks or a fork until shaggy.

2. Knead: When cool enough to handle, knead 6 to 8 minutes until smooth. If sticky, dust with a little flour. If dry, wet your hands and keep kneading.

3. Rest: Cover and rest 30 minutes at room temperature.

Make the filling

1. Season and bind: In a bowl, combine ground pork, scallions, ginger, soy sauce, Shaoxing wine, sesame oil, sugar, salt, and pepper. Stir vigorously in one direction for 1 to 2 minutes until it looks slightly sticky and cohesive.

2. Add cold liquid: Stir in cold water or cold stock until absorbed.

3. Dice the aspic: Cut the set aspic into small cubes, about 1/4-inch.

4. Fold together: Gently fold aspic cubes into the pork mixture. Chill while you roll wrappers, 15 to 20 minutes. Cold filling is easier to wrap and less likely to soften the aspic early.

Shape the dumplings

1. Divide the dough: Roll dough into a log and cut into 24 pieces. Keep pieces covered so they do not dry out.

2. Roll wrappers: On a lightly floured surface, flatten one piece and roll into a 3 1/2 to 4-inch circle. Aim for a slightly thicker center and thinner edges.

3. Fill: Place a scant to level tablespoon of filling in the center. If you cannot comfortably pleat, you are overfilled.

4. Pleat and seal: Hold the wrapper in your palm, use your other hand to pleat the edge around the filling, and pinch to seal at the top. Set on parchment. Repeat.

Steam

1. Prep the steamer: Line a bamboo steamer with napa cabbage leaves or parchment rounds. Leave a little space between dumplings.

2. Bring water to a boil: In a wok or wide pot, bring 1 to 2 inches of water to a steady boil.

3. Steam: Set the steamer over the boiling water, cover, and steam 6 to 8 minutes for fresh dumplings. If wrappers are thicker or dumplings are larger, steam 8 to 9 minutes. If you are using an instant-read thermometer, aim for the pork filling to reach 160°F (71°C). The wrappers should look slightly translucent and the pork should be cooked through.

4. Steam from frozen: Steam straight from frozen, no thawing. Add 2 to 3 minutes.

5. Serve carefully: Let sit 1 minute. Serve hot with black vinegar and ginger. Use a spoon under each dumpling. It is not just polite, it is structural engineering.

How to eat xiao long bao

1. Place dumpling on a spoon.

2. Nibble a small hole on the side to vent.

3. Slurp the soup.

4. Dip lightly in vinegar, add ginger, and finish.