I love anything wrapped, especially this XiaoLongTangBao ( literally translated as mini steamed soup dumplings ) , which the restaurant DingTaiFung is famous for. Therefore, it has been high on my to do list to learn to make this little snack. Other than a lot of waiting, making the jello overnight and waiting for the dough to 'relax', wrapping and steaming the dumpling is surprising straight forward, though a little practice is called for.
Of all the dough I ever tried making, this particular hot-cold-dough offers the most amazing handling experience. The dough is elastic yet tough enough to sculpture without tearing. Because of the moisture that is locked in the flour, it does not wait well on the counter and has to be steamed immediately. It is not easy to optimize by cooking the entire batch of dumpling at the same time since the prepared dumpling gets prone to breakage the longer you wait. There is no guessing how I figured this out.
In the end, for 3 persons anticipating this dish all day, it is definitely not enough for dinner. To make this the main course, increase portion by 2 times or make extra big dumplings !
Makes 25 dumplings .
Soup Jello :
300g pig skin
6 chicken feet
2 l water
1 T wine
3 slices ginger
( vegetarian jello if pig skin and chicken feet is not your type of food )
5 cups of water
2 slices of peeled fresh ginger
1/2 dried shitake mushroom
1/2 large garlic clove flattened
1/2 tablespoon soy sauce
1/2 teaspoons rice wine
1 1/2 tablespoon unflavored gelatin ( 鱼胶粉）
Pork filling :
150g Minced pork
1/2 t salt
3 T water
1 T soy
1/2 t grated ginger
1/4 t wine
1/4 t pepper
2 T sesame oil
150g plain flour
50g boiling water
50g cold water
Make the soup jello the day before. Boil jello ingredients and reduce liquid to half. Remove from heat. Strain. Add gelatin. Stir until gelatin dissolves. Chill overnight.
Add boiling water to flour. Mix with a fork vigorously. Add cold water to form a dough ball.
Knead until smooth. Rest for 2 hours in an floured bowl, covered.
Just before making the dumplings, mix pork filling and add 100g of jello, breaking up very coarsely .
Divide dough to 25 portions. Make little dough balls and flatten to small discs.
Divide meat to 25 portions.
Wrap meat with dough and seal with a pinched top.
Place dumplings on an oiled parchment or bok choi leaf to prevent dumplings from tearing.
Prepare a steamer and bring water to a boil.
Cook for 15 - 20 minutes.
Eat very warm to enjoy the soup inside.