For the final monthly recipe challenge celebrating 10 years since I started this account, I attempted a recipe I’ve always been intrigued by: The Woks of Life’s Soup Dumplings (Xiaolongbao).
For this version, pork skin and meaty neck bones are simmered with ginger and scallions to create a collagen-rich stock that should firm into aspic when chilled overnight. Mine, of course, did not, so I called in backup and added powdered gelatin.
Once it sets, the aspic is diced and folded into puréed pork that’s seasoned with Shaoxing wine, soy sauce and sesame oil. As the dumplings steam, the aspic melts back into broth, creating their signature soupy center.
The dough came together easily, and rolling out the individual wrappers wasn’t nearly as tedious as I thought it would be. Where I really struggled was the pleating. Let’s just call mine…rustic.
A couple of the dumplings stuck to the cheesecloth in the steamer basket, ripped and spilled out all that precious broth. But the ones that survived were delicious: tender pork, gingery broth and thin, pleasantly chewy wrappers, all balanced by sharp black vinegar and fresh ginger.
They were fun to make, but they’re definitely something I’ll be leaving to the professionals from now on! Still, they were the perfect final challenge. This project has never been about getting everything right on the first try. It’s been about pushing myself outside my comfort zone and making things I never would have considered attempting before I started.
Rating: 5/5
How Easy Is That – Skill Level: Difficult
How Easy Is That – Time Involved: 1 day 30 minutes
Store-Bought Is Fine: shaoxing wine
Recipe on Woks of Life.
