Easy Authentic Soup Dumplings (Xiaolongbao)

Add pork (cut into two to three chunks), sear for two to three minutes per side, and remove from the pan.

Add neck pork bones (previously rinsed under cold water), pork butt, pork skin, green onion, and ginger; cover with water and set it over medium-high. Then bring it to a boil, lower the heat to a simmer (skim off any scum that rises to the top), and reduce for two to three hours or until you have left with 2 to three cups of broth.

Remove all the bones, strain everything through a strainer and pour into a flat container; season generously with salt, and let it cool down to room temperature. Wrap with plastic wrap and chill in the fridge for at least four hours (ideally overnight).

Once it is thoroughly chilled, scrape off any solidified fat from the top; then, using a spatula, separate the sides from the container, place it onto a cutting board, and cut your broth sheet into 1” cubes.

Preheat oven to 450F. Place all the ingredients in a baking dish, wrap it with aluminum foil, and place it in the oven for one hour.

Remove all the bones, strain everything through a strainer and pour into a flat container; season generously with salt, and let it cool down to room temperature. Wrap with plastic wrap and chill in the fridge for at least four hours (ideally overnight).

Once it is thoroughly chilled, scrape off any solidified fat from the top; then, using a spatula, separate the sides from the container, place it onto a cutting board, and cut your broth sheet into 1” cubes.

Place flour in a mixing bowl. Begin stirring that with a fork while constantly stirring in hot water; stir until the flour absorbs it, then stir in room temperature water.

Once it forms a dough, start kneading by hand for five to eight minutes. Next, wrap it in plastic wrap and let it rest at room temperature for 45 minutes.

Separate your dough into 2 pieces, and roll those into long rods, about 1” thick. Cut off segments weighing 10 - 15 grams each.

Take one of your balls, dust it with flour, and roll it into a round disc about 2.5” in diameter; then grab a heaping tablespoon of filling, and add it to the center of the disc. Fold it over to create a pleat, stick that fold onto itself and then repeat each little pleat on next o the other as close to the previous pleat until you have made the whole dumpling; gently twist and pinch the hole. Repeat with the rest of the dough.

You are cooking the dumplings.- Cut up parchment paper squares (4”x4”), and place your dumplings on each piece of parchment individually. Add water about 1.5” depth to a pot, bring that to a boil over medium-high, and then reduce the temperature to medium-low.

Load a bamboo steamer with as many dumplings as possible, leaving .5” of space in between. Put the lid on, place your basket on your steaming pot, and let it steam for eight minutes.

Combine ground pork meat (70% lean), green onion, white pepper, sugar, salt, soy sauce, Shaoxing wine, and sesame oil in a medium-sized bowl. Start kneading until thoroughly combined and homogenous.

Add aspic (solidified broth) and gently fold it until evenly incorporated.

Combine chili crisp and black vinegar, serve that in a small ramekin, and mix to combine. Finally, add fresh julienned ginger before serving.