Steamed Shanghai Soup Dumplings (Xiaolongbao) - recipes - Otao Kitchen

Ingredients

• 500 g Pork mince
• 40 ml Ricewine
• 1/2 tsp Sesame oil
• to taste Salt and pepper
• 3/4 tsp Sugar
• 3 tsp Light soy
• 3 tasp water
• 1 tasp Ginger minced
• 1 cup Aspic cut into cubes
• to serve Chinese black vinegar and julienne ginger
• 250 g For the aspic - Pork skin
• 500 g Pork bones
• for flavour Ginger (2 slices) Spring onion (2) Ricewine (1tasp)
• . . For the dough (1cup of flour and 6 tasp warm water)