Xiao Long Bao (Chinese Soup Dumpling)

Chicken stock Jelly

500g chicken bone/feets

2" ginger ~ sliced

3 stalk scallion ~ cut halves

2 tbsp chicken powder

2 tbsp Shaoxing wine

1.5 Litre water

5g gelatin powder

60ml cold water

Filling

250g minced chicken/pork

250g prawn ~ minced

20g ginger ~ minced

1/2 tbsp light soy sauce

1/2 tbsp dark soy sauce

2 tbsp sesame oil

1/2 tsp salt

1/2 tsp pepper

1/2 tsp sugar

2 tbsp cornstarch

Chicken jelly

Wrapper

180g AP Flour

100ml hot water

Dipping Sauce

Red rice vinegar or black rice vinegar

Ginger ~ julienned

Directions/Instructions:

1. Jelly: Blanch chicken bones/feet in boiling water to remove impurities.  Discard water, then add spring onion, ginger, chicken stock concentrate, Shaoxing wine, and water.  Bring the stock to a boil and then simmer for at least 30 mins for the flavor of the chicken bones/feet to infuse into the stock.  Used only 500ml stock.
2. Add gelatin to ice-cold water and mix well.  Allow gelatin to bloom and add the bloomed gelatin into the hot stock (40 deg C) and whisk until gelatin fully dissolves.
3. Pour the stock into a container and chill for at least 6 hours or until fully set or in a rush, can put the container in the freezer which takes around 2-3 hours instead.
4. Filling: In a mixing bowl, add all the filling ingredients & mix well.  Remove the chicken stock jelly from the chiller and cut it into small pieces.  Add the chicken stock jelly to the meat mixture and mix well (Jelly can melt at room temperature, keep the filling in the chiller when not in use)
5. Wrapper: In a mixing bowl, combine plain flour and hot water (just boiled) together and knead to form a dough.  Knead for at least 5 mins, then cling wrap the dough and let it rest for at least 30 mins so that the gluten can relax.
6. After resting, cut the dough into half and roll both halves into a long log.  Cut the log into small pieces (5g ea).  Use a rolling pin to roll out the ball into a flat, thin wrapper.  Should be around 6.5cm in dia.  Fill each wrapper with 16g of the filling.  Fold the xiao long bao by pleating & lightly pulling the edges repeatedly.  Pleated should have 18-20 folds.
7. Steamed: Line a bamboo steamer with parchment paper or a steaming cloth and place the xiao long bao into the steamer.  Bring a pot of water to a boil, then steam the xiao long bao for about 4-5 mins.
8. Remove bamboo steamer from the pot and make a small bite in the xiao long bao to release the soup onto a spoon.  Dip the xiao long bao in a saucer of black vinegar & julienned ginger.  Enjoy!