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Ingredients

• The Soup
• 2 quarts of water
• 2 pounds chicken bones (wings/back/neck)
• 2 ounces of Virginia Smithfield ham (or cured Chinese ham if you can get it), cut into 4 pieces
• 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)
• 3 slices of ginger “coins”
• 2 green onions, cut into 3″ pieces
• 2 large garlic cloves, smashed with side of your knife
• 2 teaspoons of shaoxing wine (or dry sherry)
• The Agar-Agar
• 1 tablespoon powdered Agar Agar
• or 1 tablespoon of unflavored gelatin
• The Filling
• 1 lb ground pork
• 1/4 lb peeled shrimp, deveined and minced finely
• 3 stalks green onion, finely minced
• 2 teaspoons sugar
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon grated ginger (use rasp grater)
• 1 teaspoon shaoxing wine (or dry sherry)
• 1/4 teaspoon sesame oil
• The Dough (makes about 40 dumplings)
• 400 grams of all-purpose flour (but please re-read the part above re: dough)
• 3/4 cups boiling hot water
• 1/4 cup cold water
• 1 tablespoon cooking oil
• The Dipper
• 2 tablespoons of sambal (hot chili & garlic sauce)
• 1/2 cup black vinegar
• 1/2 cup soy sayce
• 1 teaspoon sesame oil
• 1 tablespoon of shaved ginger (see below

Description

Traditional Hand-made Xiao Long Bao

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