Xiao Long Bao - Shanghai Steamed Soup Dumplings
INGREDIENTS
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THE SOUP
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2 quarts of water
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2 pounds chicken bones (wings/back/neck)
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2 ounces of Virginia Smithfield ham (or cured Chinese ham if you can get it), cut into 4 pieces
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1/2 pound of pork skin & fat (you can ask your butcher for this, he’ll most likely just give it to you. you could also use pork belly, or just a fatty cut of pork)
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1 inch piece of ginger, sliced into 4-5 ginger “coins”
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2 green onions, cut into 3? pieces
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2 large garlic cloves, smashed with side of your knif
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2 teaspoons of Chinese rice wine (or dry sherry)! THE BROTH GELATIN
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1 tablespoon powdered Agar Agar or 1 tablespoon of unflavored gelatin.
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THE FILLING The Filling
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1 lb ground pork
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1/4 lb shrimp, shelled, deveined and minced finely
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3 stalks green onion, finely minced
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2 teaspoons sugar
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2 tablespoons soy sauce
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1 teaspoon kosher salt
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1/4 teaspoon white pepper
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1/2 teaspoon grated fresh ginger (use rasp grater)
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1 teaspoon Chinese rice wine (or dry sherry)
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1/4 teaspoon sesame oil Mom’s Hot Water Dough
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(makes about 40 dumplings)
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400 grams of all-purpose flour (but please re-read the part above re: dough)
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3/4 cups boiling hot water
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1/4 cup cold water
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1 tablespoon cooking oil THE DIPPING SAUCE The Dipping Sauce (Combine and refrigerate)
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2 tablespoons of sambal (hot chili & garlic sauce)
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1/2 cup black vinegar
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1/2 cup soy sauce
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1 teaspoon sesame oil
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1 tablespoon of shaved ginger
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The Steaming
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1 head of Napa cabbage, leaves separated.
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