Brendan Pang’s Xiao Long Bao

Make the stock jelly (1 day before)

Place the chicken stock, spring onion and ginger into a saucepan. Bring to the boil over high heat, then reduce to medium and simmer for 20 minutes, or until reduced by half. Strain the stock into a shallow bowl and allow it to cool slightly. In a small bowl, add 1 tablespoon (15ml) of water and sprinkle over the gelatine. Let it sit for 3 minutes to bloom. Whisk the gelatine into the warm stock until dissolved. Refrigerate for 2 hours or until set.

Prepare the filling (on the day you cook)

In a medium bowl, combine the pork mince, chopped spring onion, ginger, light soy sauce, shaoxing wine, salt and pepper. Take the set stock jelly out of the fridge and cut into rough cubes. Add this into the pork mixture and mix thoroughly to combine. Cover the bowl with plastic wrap and refrigerate until ready to use.

Make dough

Combine flour and salt in a large bowl. Slowly pour in water whilst mixing with a pair of chopsticks. Use your hand to mix until dough is starting to come together. Turn onto your work bench and knead until smooth, about 10-15 minutes (you can use a stand mixer – 10 minutes). Cover and rest for 25 – 30 minutes. Roll 20 – 30 small hand-made wrappers.

To assemble

Place one level tablespoon of filling in the centre of a wrapper. Carefully shape it into a soup dumpling and place straight into a steamer basket lined with baking paper to prevent it from sticking. Repeat until all dumplings are assembled.

To steam

Line the steamer basket with parchment paper. Place the dumplings in the steamer, leaving at least 3cm of space between them. Bring water to a full boil in a wok or pot. Place the steamer basket on top. Turn the heat to medium-low and steam for 10 minutes.

To serve