Xiao Long Bao

 

 Filling:
500 g Minced pork
20   g Ginger, finely chopped.
10   g Spring onion, sliced.
1½  tsp. Salt
1     tsp. Sugar
1     Tbsp. Light soy sauce
1     Tbsp. Dark soy sauce 
1     Tbsp. Oyster sauce
1     tsp. White pepper powder
2     Tbsp. Sesame oil
1     Tbsp. Vegetable oil   
Dough:
200 g Hong Kong flour
100 g Gao Jin Flour (bread Flour)
140 g Water  
Pork Jelly:
500 g   Pork Skin
20   g   Ginger 1 Stalk Spring Onion
2 ltr.      water 

40 g young ginger, cut into fine julienne. 

2 Tbsp. Black vinegar

1.    Prepare the workplace. 

2.    Scale and collect all the ingredients and equipment. 

3.    To make the pork jelly, place all the pork jelly ingredients in a pot and boil for 2 hours; then simmer for 3 hours. 

4.    Strain and chill it in a chiller for 4 hours until it sets into a jelly. 

5.    To make the filling, mix the minced pork in a mixing bowl, Add ½ the amount of chopped ginger and spring onion and the rest of the seasonings, mix well and set aside.

6.    Mince up the jelly and add it into the minced pork mixture. Keep it in the freezer. 

7.    To make the dough, place all the dough ingredients in a mixing bowl and mix well until it forms a dough. 

8.    Wrap the dough with cling film and rest for 10 minutes. 

9.    To make dough skin, roll the dough into a long, round shape. (Approximately 2.5 cm thick.) 

10.  Cut the dough into pieces (10 g each) and use a wooden roller to roll it into a round shape. 

 

11.  To form the dumpling, place some filling in the middle of the dough skin and seal it. 

12.  Place it in the steamer for 6 to 8 minutes. 

13.  Serve hot with the dipping sauce. 

The dipping sauce should only be made just before serving.