Soup Dumplings

Chinese soup dumplings (xiaolongbao) with a pork filling and a gelatinized stock that melts into hot broth as they steam.

⏱️ Prep: 90 min🍳 Cook: 15 min

Nutrition

300

Calories

16g

Protein

32g

Carbs

12g

Fat

2 cups	480 ml	All-purpose flour
1/2 cup	120 ml	Boiling water
1/4 cup	60 ml	Cold water
1 lb	455 g	Ground pork
1/4 cup	60 ml	Chicken stock (for filling)
2 tbsp	30 ml	Soy sauce
1 tbsp	15 ml	Rice wine
1 tsp	5 ml	Ginger, minced
1/2 tsp	2.5 ml	Sesame oil
1/4 tsp	1.3 ml	White pepper
1 tsp	5 ml	Sugar
2 tbsp	30 ml	Green onions, chopped
1 1/2 cups	360 ml	Chicken stock (for gelatinized stock)
1 tsp	5 ml	Gelatin powder

Add chicken stock into the saucepan and bring to a simmer.
Dissolve the gelatin powder in the cold stock and add it to the hot stock. Let it cool and put it into the refrigerator.
Combine the flour with boiling water into the big bowl and mix well.
Add the cold water and knead for 5-10 minutes. Cover the dough and let it rest for 30 minutes.
Meanwhile, add the ground pork, soy sauce, rice wine, sesame oil, minced ginger, white pepper, and sugar into the bowl. Mix well.
Chop the gelatinized stock into small pieces and add to the filling mixture. Roll the dough into a long log and cut it into small pieces. Roll each piece into a small circle.
Place a tbsp of filling in the center of each dough circle. Carefully pleat the edges to seal the dumpling, pinching the top to form a "pouch."
Line a bamboo steamer with parchment paper.
Steam the dumplings over boiling water for 8-10 minutes.
Serve!

Nutrition: Calories 300, Carbohydrates 32g, Protein 16g, Fat 12g, Fiber 1g.