A traditional recipe for homemade soup dumplings (Xiaolongbao) featuring a rich pork aspic, savory ground pork filling, and delicate, thin wrappers, served steamed.
Aspic:
1. Submerge pork hock in cold water and refrigerate for at least 4 hours or overnight.
2. Drain, then place pork in a pot with fresh cold water and blanch for 20 minutes.
3. Rinse thoroughly and return to the pot with ginger, green onions, bay leaves, Shaoxing wine, and water.
4. Simmer on medium-low heat for 4 hours.
5. Strain the broth into a sheet tray, cover, and refrigerate overnight until solidified.
6. Scrape off the fat from the top and finely chop the aspic.
Filling:
1. In a bowl, combine all ingredients except the aspic. Mix in one direction until the mixture develops visible streaks of fat.
2. Gently fold in the aspic until well incorporated.
Dough & Folding:
1. In a bowl, combine flour and salt. Slowly add hot water while mixing until a shaggy dough forms.
2. Knead until smooth, then cover and rest for 45 minutes.
3. Divide the dough in half and roll each half into a rope.
4. Cut into 8-10 gram pieces and roll each piece into a ball.
5. Flatten each ball and roll into a thin disk.
6. Place a tablespoon of filling in the center of each wrapper. Using your thumbs and index fingers, pleat the edges to form a sealed dumpling (aim for 18 pleats if possible).
7. Steam for 8 minutes and enjoy with soy sauce, black vinegar, chili oil, and ginger.
