Xiao Long Bao - Chinese Soup Dumplings Recipe
"Thank you, Mom, for the recipe!..."
INGREDIENTS
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THE SOUP GELATIN
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2 quarts of water
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2 pounds chicken bones (wings/back/neck)
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2 ounces of Virginia Country Ham (or cured Chinese ham if you can get it), cut into 4 pieces
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1/2 pound of pork skin & fat (you can ask your butcher for this, he'll most likely just give it to you. you could also use pork belly, or just a fatty cut of pork)
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1 inch piece of ginger, sliced into 4-5 ginger "coins"
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2 green onions, cut into 3" pieces
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2 large garlic cloves, smashed with side of your knife
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2 teaspoons of Chinese rice wine (or dry sherry)
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FOR THE FILLING
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1 lb ground pork
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1/4 lb shrimp, shelled, deveined and minced finely
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3 stalks green onion, finely minced
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2 teaspoons sugar
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2 tablespoons soy sauce
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1 teaspoon kosher salt
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1/4 teaspoon white pepper
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1/2 teaspoon grated fresh ginger (use rasp grater)
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1 teaspoon Chinese rice wine (or dry sherry)
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1/4 teaspoon sesame oil
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MOM'S HOT WATER DOUGH
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(makes about 40 dumplings)
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400 grams of all-purpose flour (but please re-read the part above re: dough)
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3/4 cups boiling hot water
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1/4 cup cold water
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1 tablespoon cooking oil
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FOR THE DIPPING SAUCE
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1 tablespoon of sambal (hot chili & garlic sauce)
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1/4 cup black vinegar
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1/4 cup soy sauce
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1 teaspoon sesame oil
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2-inch piece of fresh ginger, peeled
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