Xiaolongbao

Instructions

1. Mix the flour and lukewarm water to obtain a smooth dough, cover it and let it rest for 30 minutes.
2. Rehydrate the shiitake and Auricularia mushrooms, then finely chop them with the Chinese cabbage, spring onions and ginger.
3. Mix the minced pork with the soy sauce, rice wine, sesame oil, salt and pepper, then add the chopped vegetables.
4. Soften the gelatin in cold water then melt it in a little hot broth. Let it cool to a jelly and fold it into the filling.
5. Divide the dough into small balls, flatten them with a rolling pin into thin discs, then place a spoonful of filling in the centre.
6. Fold the dough, pinching the edges to form a little pouch, leaving a small opening at the top.
7. Place the xiaolongbao on cabbage leaves or baking paper in a steaming basket and steam for 10 to 12 minutes.
8. Serve right away with black vinegar and ginger.