Xiao Long Bao

Ingredients

• 1250g minced pork
• 2100g crab meat (optional)
• 32 tbsp soy sauce
• 41 tbsp Shaoxing rice wine
• 51 tsp sesame oil
• 62 tsp fresh ginger, minced
• 73 spring onions, finely chopped
• 8200g aspic (solidified pork stock)
• 9300g plain flour
• 10Black vinegar and ginger to serve

Instructions

1. 1Make the aspic by simmering pork bones for 4 hours, strain, season, and set in the fridge until firm.
2. 2Mix minced pork with crab, soy sauce, rice wine, sesame oil, ginger, and spring onions. Fold in diced aspic.
3. 3Make thin dumpling wrappers from flour and hot water dough, roll to 8cm circles.
4. 4Place a teaspoon of filling in each wrapper and pleat the edges 18 times to seal.
5. 5Steam in bamboo baskets for 8 minutes. Serve immediately with black vinegar and julienned ginger.