Soup Dumplings

Description: Learn how to make delicious soup dumplings, also known as xiaolongbao, at home! This recipe focuses on achieving that perfect soupy interior with tender meat and a delicate wrapper. **Ingredients:** * Pork shoulder or Boston butt (70% lean) for the filling * Green onions * Fresh ginger * All-purpose flour * Hot water * Soy sauce * Toasted sesame oil * Chili crisp oil (optional, for dipping sauce) **Equipment:** * Meat grinder (optional) * Large pot * Bamboo steamer * Rolling pin * Parchment paper * Small bowls **Instructions:** **For the Broth Gel:** 1. Sear pork neck bones and pork skin in a pot with a little oil over medium-high heat until browned on all sides. 2. Add 5 cups (1.2 liters) of water, cover, and bring to a boil. Reduce heat to a simmer, skim off any scum, and cook for 2-3 hours, or until the liquid has reduced by about half. 3. Strain the broth, discard the solids, and chill the broth in the refrigerator overnight. It should solidify into a gel-like consistency. 4. Scrape the fat off the top of the solidified broth. Cut the broth gel into 1/2 inch cubes. **For the Dough:** 1. In a medium bowl, combine 1 1/4 cups (170g) of all-purpose flour with 3 tablespoons (50g) of hot water. 2. Stir with a fork until a dough forms. Knead the dough for 5-8 minutes until smooth and elastic. 3. Wrap the dough in plastic wrap and let it rest at room temperature for 45 minutes. **For the Filling:** 1. Grind 1 pound (454g) of pork shoulder or Boston butt with a 70% lean to match ratio. If grinding yourself, consider adding some pork fat for extra richness. 2. Finely mince 3 green onions and a 1-inch knob of fresh ginger. 3. In a bowl, combine the ground pork with the minced green onions and ginger. Add 1 teaspoon salt, 1/2 teaspoon ground white pepper, 1 teaspoon soy sauce, and 1 teaspoon toasted sesame oil. 4. Mix everything together until well combined and the mixture is slightly emulsified. 5. Gently fold in 1 cup (235g) of the diced broth gel. Be careful not to break it up too much. **Assembly:** 1. Divide the dough into 20-25 equal portions (about 15-20g each). 2. Roll each portion into a ball and then flatten it into a disc about 3.5 inches in diameter. 3. Place a heaping tablespoon of filling in the center of each dough wrapper. 4. Pleat the edges of the wrapper together, gathering them at the top to seal and create a round shape. Pinch and twist the top to secure. **Steaming:** 1. Cut parchment paper into 4x4 inch squares. 2. Place your dumplings onto the parchment paper squares, spacing them about half an inch apart. 3. Add about 1 inch of water to a pot and bring to a boil. Reduce heat to a simmer. 4. Place a bamboo steamer basket over the pot and arrange the dumplings in a single layer. 5. Cover and steam for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through. **Dipping Sauce:** 1. In a small bowl, combine 2 tablespoons (30ml) of chili crisp oil with 2 tablespoons (30ml) of Chinese black vinegar. 2. Add thinly sliced fresh ginger.