CrescentHollow Cookbook

Servings: 20 dumplings

Prep Time: Several Hours

Source: Andrea Nguyen with modifications by Andy Hubner

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Ingredients

1 Tbsp ham or bacon, chopped

2 1/2" ginger (thick finger) (for soup)

2" ginger grated (for filling)

2 green onions chopped (for soup)

1 green onion minced (for filling)

1 1/4 c chicken stock

1 1/2 tsp gelatin

180g "00" extra fine flour (Tipo) (or 120g bread flour and 60g all-purpose flour)

7 Tbsp boiling water

1 1/2 tsp Canola oil

1 Tbsp Shaoxing rice wine or dry sherry

1 1/5 tsp sesame oil

1 tsp soy sauce

1 tsp garlic powder

1 1/5 tsp sugar

1/2 tsp salt

1/8 tsp ground white pepper

225g ground pork

1/4 c black vinegar, or 2 Tbsp balsamic vinegar and 2 Tbsp cider vinegar

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Directions

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Stock: Cut ginger into 3 quarter size pieces and smash.  Put the ham, stock, ginger, and green onion in a small saucepan and bring to a boil.  Cook 8 minutes uncovered, or until the stock has reduced by half.  Strain the soup and allow to cool for 15 minutes.

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Gelatin: Return the soup to the saucepan and sprinkle in 1 1/2 tsp gelatin.  Heat over med-high heat, stirring until the gelatin dissolves.  Bring to a boil and turn off the heat.  Pour into an 8x8 baking pan to make a thin layer and cool in the fridge for 20-40 minutes or until set. (This part can be done a day ahead, just cover with plastic wrap).

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Dough: While the gelatin sets, make the dough. Combine flour in a food processor.  Combine the boiling water and oil. Slowly pour mixture into food processor to combine the dough. Once mixed, the result will be a warm, soft dough. Knead this dough by hand for 2 minutes. If the dough is too dry, add water by the half-teaspoon to soften. Place the dough in an airtight ziploc bag and allow it to rest for 1 hour.

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Filling: Mix together grated ginger, minced onion, Shaoxing rice wine, sesame oil, soy sauce, salt, garlic powder and white pepper.  Chop the ground pork with a knife to make the texture finer.  Add to the mixed seasonings and mix well.  Cover the bowl with plastic wrap and set it aside for 15 minutes to let the flavors develop. Remove the soup gelatin from the fridge and chop into small diced pieces.  Add to the pork mixture and mix well. Make the dumplings the same day you make this filling as once mixed, the gelatin will start to break down.

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Shape the Dough: Divide the dough into two pieces. Roll one at a time into a 10-12" long and cut into 10-12 pieces. Press/roll each piece into a 3 1/4" wide circle. Roll the edges of the circle thinner than the rest.

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Make the Xiao Long Bao: Place about 1 Tbsp of filling inside the wrapper. Seal as instructed on a You Tube video. Place on parchment paper in steamer basket and steam for 6-8 minutes. Dumplings are done when they become translucent and puff up slightly.

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Serve with Black vinegar, ginger and chili paste.

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