Steamed Shanghai Juicy Dumplings 小籠湯包

Ingredients

Makes 24 Dumplings

Gelatin - traditionally made from pork skin or pork belly fat, but this works just fine and healthy too!

• 10g dried agar agar, cut into 2" pieces
• 1000g cold water (Makes about 100g gelatin)
• 1 tsp salt

Dough

• 150g all purpose flour
• 50g boiling water
• 50g cold water

Filling

• 160g ground pork
• 3 tbsp water
• 1 tbsp soy sauce
• 1/2 tsp minced ginger
• 2 scallions, finely chopped
• 1/2 tsp sugar
• 2 tbsp sesame oil
• 1/4 tsp ground white pepper
• 1/2 tsp cooking wine
• 1 tsp chicken seasoning
• 1 tsp salt

Method

1.  Place the dried agar agar, salt in a pot with 1000g water. Let it boil over high heat, then cook over medium low for 10 minutes or until the agar agar is completely dissolved.

2.  Let the agar agar cool and refrigerate it for 2 hours.

3.  Pour the boiling water to the flour slowly in a large bowl.
4.  Stir with a spatula quickly to incorporate the flour.

5.  Add in cold water and continue stirring.

 

6.  Transfer the dough on a slightly floured surface.

7.  Knead the dough for 1 minute and form a coarse ball. Cover the dough and let it sit for 30 minutes.

8.  Mix the water and soy sauce with ground pork, and stir with a spatula to blend evenly, about 8 to 10 minutes. *This is a crucial step to make the filling tender and juicy*

9. Combine the minced ginger, scallions,and the rest of filling ingredients to the meat, and then refrigerate for later use.

10. Cut the agar agar into small cubes.

11. Add the agar agar cubes to the filling, and stir well.

12. Roll the dough into a cylinder 24" long, and cut into 1" pieces. (24 pieces in total.)

13. Roll each piece into a ball. 
14. Work with one piece at a time; cover those not being used with a damp cloth.
15. Press a ball down lightly, then roll into a 2" circle.

16. Place 1tsp filling in center of the circle.
17. Bring up sides to cover filling and meet on top, pinch and seal closed with a twist.  
18. Repeat for all 24.

19. Place the dumplings on parchment papers. 

20. Spread the dumplings on the steamer and pour some warm water in the bottom of the steamer.

21. Steam for 10 minutes, and serve in bamboo steamer immediately.

Traditionally, the dumplings are steamed on Napa cabbage leaves:

1.   Fill the steamer with a layer of Napa cabbage leaves. Steam the cabbage for 2 minutes to soften  a little before placing the dumplings on. 
2.  Place dumplings on the cabbage leaves, and steam for 10 minutes and serve.


Dipping Sauce
1 tbsp Chinkiang vinegar
1/2 tbsp soy sauce
1 tsp ginger, julienned