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1
To prepare the chicken soup jelly: Soak the gelatin in water, add Chinese soup stock powder and microwave.
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2
Once the gelatin has dissolved, leave to cool, and chill in the refrigerator to set.
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3
To prepare the dough: Add dry yeast to the lukewarm water, and set aside for 10 minutes.
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4
Put the all-purpose flour in a bowl and pour in the yeast mixture.
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5
Knead the dough with your hands and bring it together, then let it rise in a double boiler until it rises 1.5 times the original size.
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6
To prepare the meat filling: Julienne the daikon radish as you would for sashimi garnish, blanch briefly in boiling water, refresh in cold water, then squeeze out the excess water.
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7
Once the chicken soup jelly has set, break it up into small pieces using a fork.
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8
Combine all the ingredients except for the daikon radish in a bowl and mix well.
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9
Add the daikon radish and chicken soup jelly.
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10
Punch down the dough, then divide it into 20 equal portions.
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11
Lightly dust your working surface and roll out the dough.
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12
Place the meat filling in the center of the dough, wrap, and seal tightly.
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13
Lay the dumplings on parchment paper, leaving a little space in between each.
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14
Put the dumplings in the steamer, and steam for about 15 minutes.
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15
I also made a pork belly version of xiaolongbao.
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16
I filled them with shredded pork belly.
