xiao long bao soup dumplings

Xiao Long Bao (Soup Dumplings)

Description

Xiao Long Bao is a remarkable piece of Chinese gastronomy. Its aesthetic appeal is only surpassed by the ingenious culinary construction that lies within. Culinary traditions from all corners of the world are convergent in their love for savory broths, and for protein wrapped in starch. The Xiao Long Bao, commonly known as a soup dumpling, idiosyncratically combines these two beloved eating experiences into one delectable bite.

Ingredients

1 medium scallion
1 3/4 cups low-sodium chicken broth, divided
1 dried shiitake mushroom
1 (1/4 inch thick) slice ginger root
3/4 ounce plain gelatin (3 packets)
1/2 cup 195 F water
3 1/2 cups (458 grams) all-purpose flour, spooned and leveled, plus more for dusting
2 teaspoons kosher salt
1/2 cup plus 2 tablespoons room temperature water
2 teaspoons vegetable oil
1 pound ground pork, preferably 80/20 lean to fat ratio
1 tablespoon minced scallion
2 teaspoons minced garlic
1/2 teaspoon minced fresh ginger root
2 tablespoons Shaoxing rice wine
2 tablespoons vegetable oil
4 teaspoons sesame oil
1 teaspoon dark soy sauce
3 teaspoons (9 grams) Diamond Crystal brand kosher salt
3 teaspoons sugar
1/16 teaspoon white pepper
Chinkiang vinegar mixed with a pinch of finely julienned ginger, for dipping

Directions

Gather the ingredients.
Bruise the scallion stalk by pounding it with the flat side of your knife.
In a small pot over medium-high heat, bring 1 cup of low-sodium chicken broth, dried shiitake mushroom, ginger slice, and scallion to a simmer. Simmer for 5 minutes, submerging the mushroom occasionally.
Mix 3 packets of plain gelatin with the remaining 3/4 cup chicken stock in a heat-safe bowl.
Remove solids from simmering broth and pour it into the bloomed gelatin, whisking to incorporate thoroughly. Pour into a sheet tray and refrigerate until set, about 45 minutes. While setting, prepare the dough and mince.