Shanghai Xiaolongbao 🥟

Zubereitung

1. 1

   Minced pork is seasoned with soy, wine, sugar and scallions, then beaten with ginger water a little at a time until the filling drinks it up and turns springy.

2. 2

   Fold in cold, finely diced pork-skin aspic — this melts into the broth inside the finished bun.

3. 3

   Mix the flour with hot water into a soft, extensible dough; rest it, then cut into small pellets.

4. 4

   Roll each pellet into a thin round still thick in the middle so the base survives the soup.

5. 5

   Spoon filling in, then pleat the rim closed into a spiral top; steam in a bamboo basket over a roaring wok for eight minutes.

6. 6

   Serve immediately in the basket — bite a small hole, sip the soup out first, then dip the whole dumpling in black vinegar with shredded ginger.