Xiao Long Bao

                                            
                                                    My Version of Xiao Long Bao
        

Filling

8 oz ground Pork
4 Oz shrimp, shelled, deveined and minced finely
2 stalks green onion, finely minced
1 tsp sugar
1 tbsp  soy sauce
1/2 tsp  iodized salt
a dash of pepper
1/4 tsp grated fresh ginger (use rasp grater)
1/2 tsp Chinese rice wine or dry sherry ( I use self brewed rice wine )
A few drop of sesame oil

Mix all ingredients.  Put aside in the fridge.

The Dipping Sauce (combine n refrigerate)

1 tbsp sambal ( hot chili & garlic sauce)
5 tbsp black vinegar
5 tbsp soy sauce
1 tsp sesame oil
1 tbsp of shaved ginger


The Broth Gelatin  (this is my very lazy way of doing it )

16 oz water
2 tbsp  Oyster sauce
1 tbsp Chicken stock powder
1 tbsp  Ginger juice
2 pcs of Onion
2 tsp of rice wine
2 tbsp of gelatin powder


Put the water in the pot and add in all the other ingredients and stir them even before turning on the heat.  When just about to boil, turn off heat and add in the gelatin powder.  Pour into a baking dish and cool down under a fan.  Put inside the  freezer  until it is set.  Then use a fork to run through it with a criss-cross motion to break into very small pieces.  Mix with the above mixed meat.  And it it ready to wrap with the skin.


The dough (skin)

200 gm   all-purpose flour
3 oz      boiling hot water
1/2  cooking oil  (olive
2 oz of cold water

Pour 90% of the flour in a large bowl and add a third of the hot water into the flour.  Use a pair of Chopsticks to stir vigorously.  Add more hot water and stir again.  Add the last bit of the water and stir until the dough begins to form.  Then add cold water and oil.  Keep stirring vigorously with chopsticks.  Stop when u cannot stir anymore.  

Dust the remainding flour on the counter and knead the dough for about 10 mins until it becomes smooth and bounces back slowly while poking with your finger.  Cover the dough with a damp piece of cloth to rest for 30 mins. 

Roll the dough into log  about  1" diameter.  Using the knife cut into the size of golf ball.  Roll the ball between your palms to get a nice round smooth ball.  Using a rolling pin, roll it out flat.  You might need to nudge some flour over it as you roll the dough inorder not to stick onto the rolling pin or the counter. 

Put about 1 tablespoon of filling onto the skin and  pleat the side and pinch it to make it stick together as shown in the picture.  Repeat the rest.  Steam for 12 mins.  Serve it hot with dippling sauce.