Soup Dumplings (Xiao Long Bao)

Let's Cook

1. Step 1.

   To make the gelatin, place 2 pounds skin-on pork hock, ½ pound pork skin (if using), 1 pound chicken carcasses or parts, 2 stalks green onions (cut into 3-inch segments), 3 slices fresh ginger, ¼ cup soy sauce, ¼ cup Shaoxing wine or dry Marsala wine, and kosher salt to taste in a large stockpot. Add 3 quarts water, plus more as needed to cover all ingredients. Bring to a boil over high heat, then reduce heat to low and simmer for 2 to 3 hours, until the broth is reduced by at least half and has thickened to a slurry-like consistency. Check occasionally and gently shift the hocks and chicken to prevent sticking. After 2 hours, add additional salt to taste.

2. Step 2.

   Let the broth cool slightly, then strain it into a 2-quart glass baking dish or similar heatproof container. Cool to room temperature, cover, and refrigerate overnight until the gelatin is quite firm. If the next day the gelatin still jiggles when shaken, melt it in a pot over medium heat, add 1 envelope Knox gelatin, stir to dissolve, return to the baking dish, and chill until firm.

3. Step 3.

   Cut the firm gelatin into ¼-inch dice and place in a medium bowl. Cover with plastic wrap and set aside in the refrigerator.

4. Step 4.

   To make the dough, combine 2 cups all-purpose flour and ½ cup bread flour in a large bowl and stir. Gradually add about half of the ¾ cup plus 1 tablespoon hot water (150-160°F) while stirring with a spatula or chopsticks. Continue adding water as the dough comes together; you may not need all of it. Press the dough into a ball; if it holds together, stop adding water. Knead the dough for about 4 minutes until smooth. Cover the bowl with a damp towel and let rest for 30 minutes at room temperature.

5. Step 5.

   While the dough rests, make the filling: In a food processor, combine 1 pound ground pork, 2 tablespoons soy sauce, 2 finely chopped green onions, 1 teaspoon grated or minced fresh ginger, and 1 teaspoon white pepper powder. Pulse 5-6 times to mix and create a fluffy texture. Add 1 teaspoon sesame oil and the diced gelatin. Pulse 2-3 times just until incorporated; do not overprocess. Transfer the filling to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.

6. Step 6.

   Line a baking sheet with parchment paper and set aside. Line steamer baskets with perforated parchment paper and set up the steamer.

7. Step 7.

   On a lightly floured work surface, knead the dough again for 2 minutes until smooth. Divide into two portions; cover one half with a damp towel. Roll the other half into a rope about 1 inch in diameter. Cut the rope into pieces about 1 inch long (about 10 grams each). With a Chinese rolling pin or dowel, roll each piece into a 3½-inch round. Place about 1 tablespoon of filling in the center of each wrapper. Gather the edges and twist into a topknot above the center. Place each dumpling in the steamer basket, leaving about 1 inch of space between them. Repeat with remaining dough and filling. If you run out of steamer baskets, place sealed dumplings on the lined baking sheet.

8. Step 8.

   Steam the dumplings over high heat for 6 to 8 minutes, depending on size. The dough will transform from opaque to slightly translucent when done.

9. Step 9.

   Serve immediately straight from the basket with Black Vinegar with Chili-Garlic Sauce or black vinegar and finely julienned fresh ginger.