Soup Dumplings (Xiao Long Bao)

Ingredients

Dumpling wrappers

24 wrappers

Pork (ground)

1 pound

Ginger (fresh, minced)

1 tablespoon

Green onions (finely chopped)

2

Sesame oil

1 tablespoon

Soy sauce

2 tablespoons

Chicken broth

2 cups

Gelatin (powdered)

2 teaspoons

Salt

1/2 teaspoon

White pepper

1/4 teaspoon

Instructions

1. In a small bowl, sprinkle the gelatin over the chicken broth and let it sit for 5 minutes to bloom.
2. Heat the broth in the microwave until the gelatin is fully dissolved, then pour it into a shallow dish and refrigerate until set, about 1 hour.
3. In a large mixing bowl, combine the ground pork, soy sauce, sesame oil, minced ginger, chopped green onions, salt, and white pepper. Mix thoroughly until well combined.
4. Once the gelatinized broth is set, cut it into small cubes and gently fold them into the pork mixture, ensuring even distribution.
5. Lay a dumpling wrapper flat on your palm. Place a spoonful (about 1 tablespoon) of the pork mixture in the center of the wrapper.
6. Carefully gather the edges of the wrapper and pinch to seal, creating pleats as you go. Ensure the dumpling is tightly sealed to avoid leaks during cooking.
7. Prepare a steamer basket lined with parchment paper or napa cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving space between each.
8. Steam the dumplings over boiling water for about 10 minutes, or until the pork is cooked through and the wrappers are translucent.
9. Serve hot with a dipping sauce made from soy sauce and vinegar for an extra kick!