In a pot, add cold water and pork rinds to cook for around 5 minutes after boiling until the pork skin becomes slightly transparent. Transfer the pork rind out and rinse in running water. Remove impurities and fat layer. Cut the pork rind into small strips.
In a high pressure cooker or pot, add enough water to cover the pork rinds. Add 4 slices of ginger and several green onion sections. Cook for at least 40 minutes for high pressure cooker and at least one and half hour for ordinary cooker. Leave the soup to cool down. Use food processor to blend for seconds. And then filter the soup once. Pour into an airtight container and refrigerate overnight.
For the Filling
In a small bowl, soak minced ginger and green onion with 1/2 cup hot water for around 10 minutes.
In a larger mixing bowl, mix the ginger and green onion water prepared in step 1 by three batches. Use your hand to stir in one direction until the water is completely absorbed by the minced pork.
Then add all the seasonings. Mix well and set aside for around 10 minutes for a better absorption.
Mince the pork jelly and mix with the ground pork filling.
For the wrappers
Add flour and water in a mixing bowl and then knead the dough until smooth and stretchy (this process may need 15 to 20 minutes depending on your kneading skill. You can also use a mixer to do this job.) Cover with a wet cloth and reset for 20 minutes. Dust your board and re-knead the dough for around 5 minutes and then further roll into a long log. Cut the log into small sections of similar weight. Press the sections and roll out to a round wrapper. During the process, do remember to cover everything under a wet cloth to avoid drying out.
Prepare your bamboo steamer; cover the steamer with cloth, zongzi leaves or brushing some oil on the surface so that the dumplings will not be sticky to the steamer.
Assemble the soup dumplings one by one like this direction. But remember to seal the hole at the very last step. Place the dumpling on the steamer. Remember to leave some spaces between each other.
Set up the steamer and steam for around 8 to 10 minutes after the water is boiling.
Serve directly or with Chinese black vinegar.
The Nutrition Facts is based on each single Xiao Long Bao.
Xiao Long Bao—Chinese Soup Dumpling
Amount Per Serving
Calories 122Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 2g10%
Total Carbohydrates 8g3%
* Percent Daily Values are based on a 2000 calorie diet.