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Soup Dumplings (Xiao Long Bao)

[Pork Aspic]

  • 300g pig skin - blanched, sliced and rinsed

  • 300g pork soft bone - blanched and rinsed

  • 1L water

  • 1 stalk scallion

  • 2 ginger slices

  • 1tbsp shaoxing wine


  • 500g minced pork belly

  • 100g minced pork fat

  • 1tbsp light soy sauce

  • 2tbsp shaoxing wine

  • 1tsp salt

  • 1/2tsp sugar

  • 1/4tsp pepper

  • 1tbsp cornstarch

  • 3tbsp water

  • 20g ginger - minced

  • 1tsp sesame oil

  • 15g scallion - chopped


  • 300g all purpose flour

  • 200ml hot water


  1. Aspic: Place all ingredients in a soup pot and let simmer covered for 2hrs.

  2. Strain liquid and allow to cool - liquid should had reduced and turned milky, yields 350ml.

  3. Transfer liquid to an airtight container and chill overnight. It should become like a jelly.

  4. Dough: In a mixer with a hook attachment, add in flour and gradually mix in the water. Allow to knead for 10mins.

  5. Form dough into a ball and place in a floured bowl. Cover with a tea towel and allow to rest for at least 1hr.

  6. Filling: In a large mixing bowl, add in meat, fat, soy sauce, shaoxing wine, salt, sugar, pepper, cornstarch, water and ginger. Mix well in one direction and slam mixture against bowl for 1min.

  7. Add in sesame oil and scallion, mix well. Chill covered for 30mins.

  8. Back to aspic. Scrape off fat layer and cut aspic into tiny cubes. Mix into filling mixture. Freeze covered for at least 15mins.

  9. Roll dough on a floured surface into a long cylinder and cut into 10g portions. Flatten each portion out to about 8cm in diameter.

  10. Grab a piece of dough, add 2tsp of filling mixture in the center, and pleat the edges of the dough together. Repeat for the rest.

  11. Steam at high heat for 8-9mins.

Adapted from The Meat Men


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