Soup dumplings xiaolongbao

Method

1. 1 Simmer the pork bones for 90 minutes, then mix in the gelatin and refrigerate for 4 hours until it solidifies into a jelly.
2. 2 Chop the jelly into small pieces and mix it with minced pork, ginger, scallions, and rice wine in a ratio of one part jelly to two parts meat.
3. 3 Knead the flour with cold water for 12 minutes, then roll out the dough to a thickness of 1 mm, leaving the center thicker.
4. 4 The wrappers of xiaolongbao are much thinner than those of dumplings, so they have to be rolled out with a small stick and no yeast powder is used.
5. 5 The package is made into a bag with 18 spiral folds at the top, then twisted to seal the opening tightly.
6. 6 Steam in a bamboo basket lined with paper for 8 minutes, then eat immediately. Bite a small hole to suck out the broth before eating the whole cake.

With an appliance

• Pressure cooker 2 hr 50 min

  Replace step 6: steam xiaolongbao at low pressure for 4 minutes, then quickly release the pressure to prevent the wrapper from bursting and to ensure the broth remains full; steps 1–5 remain unchanged.