★Ingredients
For the Dough
¾ cup hot water
2 cups all-purpose flour
Pinch of salt
1 tablespoon vegetable oil
For the Filling
¼ cup finely chopped scallions
1 pound ground pork (or any protein of your choice)
1 tablespoon sesame oil
2 tablespoons soy sauce
Salt and pepper, to taste
1 tablespoon minced ginger
Optional: ½ cup chicken or pork broth
For the Soup Gel
1 tablespoon gelatin powder
1 cup chicken or pork broth
Equipment
Mixing bowls
Rolling pin
Steamer basket
Parchment paper or cabbage leaves (for steaming)
★Instructions
- Prepare the Soup Gel
- In a saucepan, heat 1 cup of broth until simmering.
- Stir in the gelatin powder until dissolved.
- Pour the broth into a shallow dish and refrigerate until set (about 2 hours).
- Once set, cut the gelatin into small cubes to be used in the dumplings.
- Make the Dough
- In a bowl, mix the flour and a pinch of salt.
- Gradually add hot water while stirring with a fork or chopsticks until it forms a dough.
- Add the vegetable oil and knead until smooth.
- Cover the dough with a damp towel and let it rest for 30 minutes.
- Prepare the Filling
- In a large bowl, mix the ground pork, chopped scallions, soy sauce, sesame oil, ginger, salt, and pepper.
- If desired, add ½ cup of broth to make the filling juicier.
- Assemble the Dumplings
- Roll the dough into a log and cut it into small pieces (about 1 inch thick).
- Roll each piece into a thin circle using a rolling pin.
- Place a small spoonful of filling and a cube of soup gel in the center of each dough circle.
- Pleat and seal the edges to form a dumpling.
- Steam the Dumplings
- Line your steamer basket with parchment paper or cabbage leaves.
- Place the dumplings in the basket, ensuring they don’t touch each other.
Steam the dumplings for 8-10 minutes until cooked through.
Enjoy your homemade xiao long bao with a side of soy sauce and vinegar!