Soup Dumplings (Xiao Long Tang Bao)

Name: Soup Dumplings (Xiao Long Tang Bao)
Total time: 5400 s
Yield: Serves 4 servings
Ingredients: 300 g finely ground pork (30% fat, 70% lean); 300 g pork skin jelly; 50 g scallion ginger water; 1/2 tablespoon soy sauce; 1.5 teaspoons salt; 1 teaspoon palm sugar or brown sugar; 1 pinch white pepper; Sesame oil, to taste; Cold Water Dough; 2 cups all-purpose flour (about 250 grams); 7-7 1/2 tablespoons cold water (100-105 grams); 2 tablespoons egg whites (about 25 grams); 1/2 teaspoon salt

廚房女漢子-Ritas @ritas_kitchen26

There are two types of dough for soup dumplings: cold water dough and fermented dough. This time, I used cold water dough. To achieve a juicy filling, I made pork skin jelly! It's important to let the dough relax properly for easy rolling, and the thickness of the dough is crucial. Roll and fill the dumplings immediately, as thin dough dries out quickly, so be sure to cover it after rolling. Feel free to visit my Facebook page: https://m.facebook.com/Womanritaskitchen/

廚房女漢子-Ritas @ritas_kitchen26

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Ingredients

90 minutes

Serves 4 servings

300 gfinely ground pork (30% fat, 70% lean)
300 gpork skin jelly
50 gscallion ginger water
1/2 tablespoonsoy sauce
1.5 teaspoonssalt
1 teaspoonpalm sugar or brown sugar
1 pinchwhite pepper
Sesame oil, to taste
Cold Water Dough
2 cupsall-purpose flour (about 250 grams)
7-7 1/2 tablespoonscold water (100-105 grams)
2 tablespoonsegg whites (about 25 grams)
1/2 teaspoonsalt

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Steps

90 minutes

1

Pork skin jelly recipe link: https://cookpad.wasmer.app/tw/食譜/14556089-酸辣豬皮凍?via=you_tab_my_recipes
Scallion ginger water: Wash and roughly chop 2 scallions and a small piece of ginger. Add 1/3 cup water (80 grams) and blend until smooth, then strain out the solids. Alternatively, place the chopped scallions and ginger in a container with water and rub to release the flavors.
This recipe makes about 40 soup dumplings.
Mix the ground pork with salt until slightly sticky, then add all seasonings except sesame oil and mix until thick;
2

Add the chopped pork skin jelly and sesame oil, mix well, and refrigerate. Next, prepare the dough by mixing salt into the flour;
3

Add water and egg whites; mix until no water is visible; roughly knead into a dough (it will be dry and elastic), cover, and let it rest for 10 minutes;
4

Take out the dough, knead until slightly smooth, cover again, and let it rest for 15 minutes. The rested dough will be softer and very smooth. Roll into a log, divide in half, cover the unused half, and divide the other half into 15 pieces, each weighing about 10 grams;
5

Flatten each small dough piece into a circle with your palm, dust with flour, and roll into a wrapper that's thinner on the edges and slightly thicker in the center. Place the filling in the center, pinch the edges while turning to seal the filling inside.
6

Pinch the top to seal tightly; wrap a few at a time, and place them in a steamer lined with parchment paper. Steam over medium heat for 15 minutes.
7

Serve with ginger vinegar sauce and enjoy carefully while hot!
Ginger vinegar sauce: Peel and finely julienne ginger, soak in cold water, drain, and mix with red vinegar or soy sauce and fruit vinegar or balsamic vinegar.