Xiao Long Bao (Steamed Soup Dumplings)

New word of the day: as⋅pic [as-pik]– noun, a savory jelly usually made with meat or fish stock and gelatin.

Of course, when you say it, it sounds like the action of relieving an itch in your butt crack. Anyways, aspic is the secret ingredient for making xiao long bao, or steamed soup dumplings. Because aspic is solid, you can easily wrap it in a dumpling along with the meat filling, and when you steam it, the aspic melts and becomes the hot, gushing soup that squirts out of the bun and burns your tongue.

You can make your own aspic by either making fresh stock and boiling it down and chilling it so that it solidifies or dissolving unflavored gelatin (like Knox) in chicken broth and chilling it. I found out that if I chilled the leftover braising liquid from making my mom's beer duck (sorry, it's a classified recipe now, but you can probably find it on-line somewhere else) it solidifies into an aspic. And since I had made some beer duck the night before and Liv and Ruth were making fresh dumpling skins, I figured we should try to make some xiao long bao as well!

First, to make the homemade dumpling skins, all you need is flour and hot water. Ruth doesn't really use measurements and mostly goes by feel, but I found this recipe on the chowhound forums that works pretty well.

Homemade Dumpling Skins (adapted from here)
makes 56 skins

3 cups all-purpose flour
1 cup boiling water
4 tablespoons cold water
Flour for dusting

Pour boiling water into the flour, quickly stir with a fork or chopstick, mix well, then add the cold water. Mix and knead into a soft dough about 5 minutes.

Cover with damp cloth or paper towel. Set aside and rest for 20 minutes.

Knead the dough for 1 minute and divide into 4 quarters. Roll one quarter into a long snake and pinch into about 1 inch lengths.

Dust flour on work surface. Roll each piece into a circle of about a 3 inch diameter.

You'll want to make the edges a little thinner than the center, and for xiao long bao, you definitely want the edges very thin since you'll be doing a lot of pleating. The great thing about making your own skin for wrapping dumplings is that it's much stretchier than the kind you buy so you don't need to worry as much about overfilling. Also, you don't need to add that ring of water around the edge to make the dough stick. In fact, if you get the dough wet (from the filling or whatnot), it doesn't stick as well. If that happens, just set it aside and work on the next one. When it dries out a bit you can try pinching it again to make it stick.

Now back to making xiao long bao. Actually, this is a very un-traditional version since I was just using my mom's pork and cabbage dumpling filling and beer duck aspic. A more traditional xiao long bao filling wouldn't have the napa cabbage or bean thread vermicelli in it and maybe would have shrimp or crab meat in it instead. But I wasn't about to make a separate filling or aspic for this experiment so tough cookies.

Joy's Untradiational Xiao Long Bao
makes however many you want

Leftover braising sauce from Mama Huang's Beer Duck, chilled overnight to form an aspic
Pork and cabbage dumpling filling
Homemade dumpling skins (recipe above)
2 large napa cabbage leaves per steamer tray, washed
Ginger, peeled and julienned
Black vinegar

Take a dumpling skin, spoon some dumpling filling into it and spread it out to form a thin layer.

Add a 1/2 teaspoon of aspic. Add a little more dumpling filling on top.

Gather one edge of the dumpling skin and start pleating all the way around, twisting at the end to seal. Here's a video of Ruth showing us how to do this, with Liv reminding us how to pronounce the gelatinous soup.

Place two napa cabbage leaves on the bottom of each steamer tray, cutting off the white stem if necessary to fit.

Place the wrapped dumplings on the leaves and steam for 10 minutes.

Serve with a dipping sauce of julienned ginger and black vinegar.

I didn't really notice the addition of the cabbage and vermicelli in the filling that much because the duck aspic melts into this wonderful broth that almost overwhelms everything else. In fact, I wish the pork filling I used wasn't seasoned because the duck aspic was more than enough seasoning by itself. Just remember to be careful biting into the soup dumplings because the soup may be really, really hot!