Rice Paper Pork Soup Dumplings
A quick riff on Chinese xiao long bao (soup dumplings), using rice paper wrappers around a pork filling set with gelatin broth.
Ingredients
| 1 cup | 240 ml | Unsalted chicken stock |
| 1.5 tsp | 7.5 ml | Gelatin powder |
| 1 Tbsp | 15 ml | Shaoxing wine (for soup) |
| 1 Tbsp | 15 ml | Soy sauce (for soup) |
| 1 thumb | Ginger, thick slices | |
| 1 pinch | Salt | |
| 1/2 pound | 225 g | Ground pork |
| 1/2 stalk | Green onion, minced | |
| 1 Tbsp | 15 ml | Minced ginger |
| 1 Tbsp | 15 ml | Shaoxing wine (for filling) |
| 1 Tbsp | 15 ml | Soy sauce (for filling) |
| 1 tsp | 5 ml | Sesame oil |
| 1 pinch | Salt (for filling) | |
| 1 dash | White pepper | |
| 10-12 sheets | Rice paper |
Instructions
- Add 1 tsp gelatin powder and 2 Tbsp water in a bowl, stir, and let sit a few minutes until it absorbs the liquid. Meanwhile add chicken stock, shaoxing wine, soy sauce, ginger, and salt to a pot and heat, simmering 4-5 minutes. Add the gelatin and stir well, cooking another minute. Discard the ginger, transfer to a bowl, cover, and chill in the fridge a few hours until the broth turns into a jelly. Cut into small pieces.
- Make the filling by combining pork, green onion, ginger, shaoxing wine, soy sauce, sesame oil, salt, and pepper, stirring in one direction for at least 1 minute until whipped and sticky. Fold in the cut jelly and mix well. Keep the meat chilled so the gelatin doesn't melt.
- Cut each rice paper into quarters. Using 3 pieces, arrange them so the centers overlap into a diamond shape. Add about 1 Tbsp filling in the center, then gently fold all corners to the center top and twist (it doesn't have to be perfect). Repeat with remaining wrappers and filling.
- Steam over medium-low heat 6-7 minutes. Turn off heat and let rest a few minutes before opening the lid (the wrapper is delicate). Enjoy immediately!