Soup Dumplings

Ingredients

Directions

1. Dough: Mix the flour, salt, oil, and water together to form a soft dough and let it rest for at least one hour to form the gluten strands.
2. Filling: Add all the spices as listed above into the meat filling. Add the chicken broth, keep stirring until all the chicken broth is absorbed. Put them in the refrigerator for later use.
3. How to make translucent wrappers: Divide the dough into 3 pieces, run them through a pasta maker, adjust the knob until it is at number 7. The dough will become paper thin, use a cup or a cutter (4.5 inches in diameter) to make round wrappers. Make sure to flour them to prevent sticking. The amount of ingredients I used here can make 18 wrappers.
4. How to wrap the soup dumpling: Place one tablespoon of the filling in the center of the wrapper, pick up one spot, fold and pinch, fold and pinch, keep repeating this step to make one soup dumpling (xiao long bao).
5. Cooking: Bring the water to a rolling boil, steam the soup dumplings for about 10 minutes using medium to high heat.
6. How to eat the soup dumpling: Take a tiny bite out of the skin, slurp the soup out of the xiao long bao, dip it into the black vinegar gently and finish the whole thing off in one bite!