Xiaolongbao (Chinese Soup Dumplings)

1. 1

   Add a tablespoon of hot water (not listed) to the gelatin and dissolve.

2. 2

   Combine the ingredients in a bowl, add the gelatin, and mix well.

3. 3

   Chill in the refrigerator for an hour.

4. 4

   In another bowl, add flour and gradually mix in the lukewarm water while stirring with 3-4 cooking chopsticks held together.

5. 5

   When the dough comes together, knead well with your hands.

6. 6

   Cover the bowl with a moistened and wrung out towel and let rest for 15 minutes.

7. 7

   Divide the dough into 10 portions.

8. 8

   Flatten with a rolling pin as if they are gyoza dumpling skins, dusting the surface with flour as you work.

9. 9

   Put the filling ingredients in a bowl and knead well together.

10. 10

    Break up the chicken jelly from Step 1 with a spoon.

11. 11

    Wrap the skins with the meat filling and gelatin centered in the middle and gather the edges at the top to form the dumplings.

12. 12

    Lay the dumpling on top of the cabbage leaves, and steam for about 10 minutes.

13. 13

    Done!!

14. 14

    Serve with a dipping sauce made of vinegar, soy sauce, and finely julienned ginger.

* Per serving · 4 servings · Values may vary.