Make the pork jelly in the previous day with this instruction.
In a small bowl, soak minced ginger, green onion and Sichuan peppercorn with 1/2 cup hot water for around 10 minutes to make ginger and green onion water.
Blend the pork jelly for a while. Then add pork chunks in a blender, add salt, sugar, pepper, light soys sauce and oyster sauce. Blend with pause for 10 seconds. Then add the ginger and green onion water in. Continue blending with pause for another minute. Add the pork jelly, chopped green onion and sesame oil in. Stir in one direction for 1 or 2 minutes. Cover and place in fridge.
Add pinch of salt in flour. 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 1 hour.
Shape the dough into a long log and cut into small pieces (around 12g each one). Then roll the wrapper out to form a large wrapper (around 12 cm in diameter). The wrapper should be quite thin.
Place the wrapper in your left hand. Place 1 tablespoon of the filling in the center of your wrapper. Fix the starting point with the thumb of right hand and begin to fold the edge counterclockwise. Move the thumb slowly in the process. Repeat the process until the dumpling is completely sealed. Then slightly pull up the sealed peaks and then remove the extra flour(so we can get even and thin wrapper).
Place the assembled dumpling on lined steamer. Set up the steamer and steam for around 8 to 10 minutes after the water is boiling.
Serve directly or with Chinese black vinegar and ginger shreds.
The Nutrition Facts is based on each single Xiao Long Bao.
Recipe firstly published in 2016 and updated in 2020.