Dim sum

Xiaolongbao

Shanghai steamed dumplings with thin wrappers, pork filling, and hot soup inside.

What you’ll need

• flour: 500 g
• water: 260 ml
• ground pork: 600 g
• pork aspic: 400 g
• soy sauce: 50 ml
• ginger: 35 g
• scallions: 120 g
• Shaoxing wine: 30 ml
• sesame oil: 15 ml
• sugar: 8 g
• salt: 6 g

How to make it

1. Mix the flour and water and knead to a smooth, elastic dough for 8-10 minutes. Cover and rest for 45-60 minutes so the gluten relaxes and the dough rolls easily.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.