Shanghai Xiao Long Bao with Spring Bamboo Shoots

Prepare the soup gelatin: Heat pork broth until hot, then chill in refrigerator until it solidifies into a jelly. Once firm, chop into small cubes and set aside.

Make the dough: Mix flour and warm water in a bowl until a rough dough forms. Knead on a floured surface for 10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.

Prepare the filling: In a bowl, combine ground pork, chopped spring bamboo shoots, minced ginger, spring onions, Shaoxing wine, light soy sauce, sesame oil, sugar, and white pepper. Mix well until sticky and cohesive.

Incorporate the soup gelatin: Gently fold the chopped pork broth jelly into the pork mixture until evenly distributed. Chill the filling in refrigerator for 30 minutes to firm up.

Form the wrappers: Divide the rested dough into small pieces (about 10g each). Roll each piece into a thin, round wrapper about 8cm in diameter, keeping the center slightly thicker than the edges.

Assemble the dumplings: Place a spoonful of chilled filling in the center of each wrapper. Pleat the edges by folding and pinching to create at least 18 folds, sealing tightly at the top to form a small pouch. Ensure no filling leaks.

Steam the dumplings: Line a bamboo steamer with cabbage leaves or parchment paper. Arrange xiao long bao in the steamer, leaving space between them. Steam over boiling water for 8-10 minutes until wrappers are translucent and filling is cooked.

Serve immediately: Transfer the steamed xiao long bao to a plate. Serve hot with small dishes of black vinegar and ginger shreds for dipping. Enjoy carefully to avoid burning from the hot soup inside.