Xiao Long Bao

🥘 Ingredients

• pork skin 8 oz
• chicken wings 2
• water 4 cups
• fresh ginger 3 slices
• scallions 2
• Shaoxing wine 1 Tbs
• all-purpose flour 2 cups
• hot water ½ cup
• cold water ¼ cup
• ground pork 12 oz
• light soy sauce 1 Tbs
• Shaoxing wine 2 tsp
• toasted sesame oil 1 tsp
• sugar 1 tsp
• fresh ginger 1 Tbs
• kosher salt ½ tsp
• white pepper ¼ tsp
• napa cabbage leaves 4

1. 1

   Simmer pork skin and chicken wings in water with fresh ginger , scallions and Shaoxing wine in a pot for 2 hr , strain it into a shallow tray, and 4 hr until it sets to a firm jelly.
2. 2

   Knead all-purpose flour with hot water and cold water to a stiff, smooth dough, then 30 min under a cloth.
3. 3

   Stir ground pork with light soy sauce , Shaoxing wine , toasted sesame oil , sugar , fresh ginger , kosher salt and white pepper in one direction until it is sticky, then cut @&( timer into small dice and fold it through cold.
4. 4

   Roll @&( timer into 24 rounds, thick in the middle and paper-thin at the rim, and close @&( timer in each one with a ring of pleats, twisting the top shut.
5. 5

   Steam @&( timer on napa cabbage leaves in a bamboo steamer over boiling water for 8 min , then leave them a minute before moving them.