XIAO LONG BAO

Ingredients: Wrapper 3/4 cup high gluten flour 1/3 cup less 1 tablespoon water 1/3 cup plain flour 1/4 cup boiling water flour for dusting 2 teaspoons oil Soup 180 grams skin of pork 225 grams chicken breast 140 grams pork 60 grams chinese ham 1 scallion 2 slices ginger Chinese rice wine salt Filling 285 grams ground pork 2 tablespoons light soy sauce 1/4 teaspoon salt 1 tablespoon ginger and scallion water pepper sugar 2 teaspoons sesame oil 2 teaspoons chinese rice wine Making the soup (Makes 2 cups. use only one) Wash and clean pork skin. Parboil in boiling water with the chicken breast and ham. Place all the meat in a saucepan with 6 cups of water. Add scallion and ginger and bring to the boil. Reduce heat and simmer till pork skin is soft. Continue simmering till only 2 cups of liquid remains. Strain and reserve the liquid keeping the pork skin. Dice the saved pork skin. Whizz the pork skin and liquid in a blender till milky. Season with salt and leave to cool. Use before it gelatin sets. Preparing the Filling Place the ground pork into a mixing bowl. Add salt and light soy sauce.

Stir with chopstick or wooden spoon continuously and in one direction only. Add the rest of the ingredients. Continue to stir in the same direction until the mixture forms a thick paste. Pour in one cup of the prepared soup, a little at a time, stirring to mix thoroughly with the pork. Wrap in cling film and put in the refrigerator to cool. Preparing the wrapper (Makes 40 wrappers) In a large mixing bowl, mix the 3/4 cups of high gluten flour and 1/3 cup less one tablespoon less water until it resembles bread crumbs. Knead into a dough. Place the plain flour in a mixing bowl. In a small saucepan bring 1/4 cup of water to the boil. Add the 1/3 cup plain flour and move the saucepan away from the flame, stirring the flour vigorously with a wooden spoon. Leave it to cool a little before kneading together with the high gluten flour dough prepared earlier. Cover with clean damp cloth and leave to rest for 4 hours. Forming the dumplings Place 2 teaspoons of oil on the work top, put the dough on top and knead for a little while. Cut the dough into 4 quarters. Form one quarter into a 20mm cylinder. Divide the cylinder into 10 pieces. Roll each piece into a ball. Flatten each piece with the palm of your hand into a disk. Use a rolling pin to roll the disk out forming a 60mm disk with the edges thinner than the center. Make a well with your thumb and first finger and drape the disk over. Let it sag in the middle to form a recess for the filling. Use a teaspoon to place 2 teaspoons of filling. Carefully gather the edge of wrapper making folds and holding on to them till fully gathered. Traditionally, 18 folds are made. Do not let your finger touch the filling while doing this or you will make a mess. Do the same for the rest. Steaming Cut out 10 cabbage leave disks or use thin slices of carrot and stick one piece to the bottom of each dumpling. Place the dumplings in a 200mm bamboo steamer. In a large saucepan or wok, bring water to a rolling boil. Sit the steamer on a rack over the boiling water, close the lid and steam for seven minutes. The dumpling is done when the filling feels firm to the touch. Serve with a small dish of thinly shredded ginger in vinegar.