Chinese: Xiao Long Bao Soup Dumplings

Recipe by Paul Young <info@cooking-with-paul.com>

(makes approx 20 dumplings)

For the aspic jelly:

• 1 cup water
• 1 teaspoon chicken base
• 1 teaspoon vegetable base
• 1 tablespoon garlic powder
• 1 tablespoon ginger paste
• 1 tablespoon shaoxing wine
• 1½ teaspoon Knox unflavored gelatin (1 envelope or .25 oz)

For the dumplings:

• 8 oz ground pork
• ½ cup “Garlic Ginger Sauce” (see master recipe)
• 2 tablespoon rice wine
• 2 teaspoon agave nectar
• 2 teaspoon toasted sesame oil
• 2 teaspoon black pepper
• ¾ cup green onions, finely minced
• ½ package dumpling wrappers (3½-inch rounds)
• 1 egg yolk (for glue)

For steaming:

• Iceberg lettuce or cabbage leaves

For the dipping sauce:

• ¼ cup soy sauce
• ¼ cup water
• 2 tablespoons cup rice vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon ginger paste

Procedure:

1. Make the aspic jelly: in a small pot, add water, chicken base, vegetable base, garlic powder, ginger paste, shaoxing wine
2. Bring the pot to a boil and then reduce the heat to low; add the gelatin, stir until dissolved
3. Transfer liquid to a small baking dish; refrigerate overnight (optional: cover after the liquid has cooled); cut jellied aspec into ½-inch cubes
4. Make the filling: add all filling ingredients to a bowl and mix well by hand; refrigerate for 30 minutes (or put in freezer for 15 minutes)
5. Assembly: using your finger, brush some egg yolk around the edge of a wrapper (as glue); place 1 cube of aspic jelly in middle of wrapper, add about 1 tablespoon of filling; pleat up to 20 folds around the edges and seal the top with a twist (see video)
6. Prepare the steamer: line steamer bottom with lettuce or cabbage leaves
7. Place the dumplings in the lined steamer, about 2 inches apart
8. Steam over high heat for about 8-10 minutes
9. Make the dipping sauce: mix all sauce ingredients in a bowl; serve in small dipping saucers
10. How to eat: carefully peel the dumpling off of the steamer and gently transfer it to your soup spoon; take a tiny bite out of the skin on the side of the dumpling to make a little hole, slurp out the soup from the hole; add a little dipping sauce and finish the rest of the dumpling in one bite