Steamed Shanghai Dumplings (Shao Lung Bao)

If done right, Shao Lung Bao are absolutely delectable - savory ground pork dumplings that should pop with piping hot juice when you bite into them. Ouch, but oh so delish...

I've tried a couple recipes before but could never quite replicate that quintessential juicy component in the filling. But after taking an online Zoom class through Airbnb online experiences with chef CiCi in Shanghai, I finally got the perfect recipes from her for the pork jelly, pork filling and the wrapper dough! The only deviation from Cici's recipes are for the Pork Jelly: instead of blending the cooked pork skins, I just cooked them for an extra long time and strained the liquid afterwards.

In the end, it's not a complicated recipe - the hardest part really is in learning to make pretty and even pleats (preferably 18 total) with the dough wrapper for each dumpling. Practice makes perfect and it's so gratifying to be able to make this dish at home!

PORK JELLY/ASPIC (ok to make ahead the day before): 

1 lb. pork skin

3 scallions, cut into 2" sections

2 slices ginger

1 tbsp. Shaohsing wine

1. Put the pork skin into a pot and cover with 4 cups water; bring to a boil then turn off heat. Remove the pork skin to a colander and rinse with water to remove any scum. Rinse out the pan.

2. Place the pork skin on a chopping board and scrape off as much fat as you can, then cut the skin into slices. Return the sliced skins to the clean pot and cover with 4 cups of water, scallion, ginger, and Shaohsing wine. Bring to a boil, then reduce heat to a simmer; cover and simmer for 2 hours. Let cool, then strain the broth into a shallow casserole; cover with plastic wrap and refrigerate until the mixture has formed into a solid gelatin. Cut the pork jelly into 1/2" squares and reserve 2 cups for the pork filling. Place the remaining pork jelly cubes into Ziplock-type bags and freeze for future use. 

Pork Skin

PORK FILLING (for 32-36 dumplings):
1 lb. ground pork

2 tbsp. Shaohsing wine

2 tbsp. oyster sauce
2 tbsp. rice wine
1 tbsp. sesame oil

1 tbsp. vegetable oil

3 tbsp. water

1 tsp. salt

1 tsp. sugar

1/4 tsp. white pepper

2 tbsp scallions, minced

1 tbsp. ginger, minced
2 cups pork jelly, cut into 1/2" dice

Place the ground pork into a large bowl; using chopsticks or a wooden spoon, stir the pork clockwise constantly, until the pork is smooth and almost pasty. Add the remaining ingredients except for the pork jelly and continue stirring clockwise until well-mixed. Stir in the pork jelly until just combined, cover with plastic, and refrigerate until ready to use.

Pork filling.

Soy sauce, rice wine, sesame oil & white pepper.

DOUGH (for 16-18 dumplings; double for above filling recipe and then make in 2 batches):
1 cup all-purpose flour

6 tbsp. water

Place the flour into a bowl, then add the water; use your finger tips to gently blend and bring the mixture together. Start to knead the dough then turn out onto a floured board. Continue kneading, about 15-20 minutes or until the dough is very smooth and no longer tacky. Shape the dough into a ball or oval and cover with a damp towel; let rest for 30 minute up to 1 hour. If the dough springs back when pressed with your finger, then it's ready to roll.

Roll the dough into a long cylinder, about 1" diameter. Cut the cylinder in half, then cut each half into 8-9 pieces. Cover the dough with a damp towel. Dust the surface of your counter, board or whatever you're planning to roll the dough on with flour; take one of the dough pieces, press down with the palm of your hand, then roll with a rolling pin into a 2 1/2" round (or as thin as possible, so dough won't be too thick and chewy when cooked). 

Add hot water gradually to the dough, stirring vigorously with chopsticks (or fork, if you prefer).

Remove dough and knead for about 15-20 minutes on a floured surface.

Shape dough into a ball, cover with plastic wrap or better yet, a damp towel, and let rest 30 minutes to 1 hour.

Cut dough into 2 pieces.

Roll each dough half into a cylinder and cut each half into 8-9 pieces.

Roll each dough piece into a thin round.

WRAPPING THE DUMPLINGS: Place 1 healing tablespoon of pork filling in the center of the round; fold dough over to make a half circle and pinch & pleat edges together. Seal the dough well (otherwise, the broth will leak out during cooking). Place dumpling on a baking sheet lined with parchment and dusted with flour. Repeat with remaining dough pieces.

Line a steamer with nappa cabbage leaves, parchment, or a slightly damp cheesecloth (to prevent dumplings from sticking). Set steamer on wok with water over high heat and bring to a boil. Cover and steam about 5-7 minutes. Serve hot with the vinegar-ginger dipping sauce.

Place 1 heaping tbsp. of filling into the center of the dough round, then fold the dough over the filling, pleat the edges.

Seal the dumplings well.

Dumplings can be steamed on parchment paper.

Or steamed on nappa cabbage. Steam for 5-8 minutes. Don't place the dumplings too close together (at least 1" apart) because they will expand during cooking and may stick together.

AR'S BLACK VINEGAR-GINGER DIPPING SAUCE:
2 tbsp. soy sauce
1 cup. Chinese black vinegar
1/3 cup very finely julienned fresh ginger
1 tsp. sugar
1/2 tsp. sesame oil

TRADITIONAL VINEGAR-GINGER DIPPING SAUCE:

1 cup Chinese black vinegar

1/3 cup very finely julienned fresh ginger

Julienne 1/3 cup of fresh ginger (I like to peel the ginger root, shave thin slices with a veggie peeler, and then julienne the slices super thin with a cleaver). Mix together with the remaining sauce ingredients and set aside.