Xiaolongbao (Soup Dumplings)

Ingredients

• Cabbage leaves (8-10 leaves)
• Dumpling wrappers (24 pieces)
• Ginger (2 tablespoons, finely minced)
• Sugar (1 tablespoon)
• Soy sauce (2 tablespoons)
• Chicken stock (1 cup)
• Gelatin (1 tablespoon)
• Pork belly (1 cup, finely chopped)
• Vinegar (for serving)
• Ginger slices (for serving)

Instructions

1. Chop the pork belly finely and mix it with soy sauce, sugar, and minced ginger in a mixing bowl. Set aside to marinate for about 30 minutes.
2. While the pork is marinating, dissolve the gelatin in the chicken stock and transfer it to the refrigerator. Allow it to set and form a jelly-like consistency.
3. Once the gelatinous chicken stock is ready, combine it with the marinated pork, mixing well to ensure the flavors meld together.
4. Lay out the dumpling wrappers on a clean, flat surface. Place a spoonful of the pork and broth mixture in the center of each wrapper.
5. Carefully fold the dumpling wrapper over the filling, creating a series of pleats around the edges to seal the dumpling securely. This step is crucial in ensuring the broth stays inside the dumpling during the cooking process. Repeat this process with the remaining dumpling wrappers and filling.
6. Line a steamer basket with the cabbage leaves to prevent the dumplings from sticking during steaming. Arrange the dumplings on the cabbage leaves, ensuring they are not touching to prevent them from sticking together.
7. Steam the dumplings over high heat for about 10 minutes, until the wrappers become translucent.
8. Serve the Xiaolongbao hot, accompanied by vinegar and ginger slices for dipping. Enjoy the burst of savory soup and tender pork belly with each bite.