Xiaolongbao (Shanghai Pork Soup Dumplings)

Pour 100 ml hot water gradually into 200 g bread flour while stirring.

Knead until the dough feels smooth and no longer sticks heavily to your hands, then cover it and rest it for 30 minutes.

Finely mince 10 g ginger and 2 stalks green onion.

Add them to 300 g ground pork with 1 teaspoon soy sauce and 1 teaspoon sesame oil, then stir in one direction until the filling turns sticky.

Cut 100 g pork broth gelatin into small pieces and add it last.

Fold it through the pork without crushing it hard, so the pieces stay distributed, then keep the filling cold until wrapping.

Divide the rested dough into small pieces and roll each wrapper with thinner edges than the center.

Add a modest amount of filling, pleat evenly, and pinch the top firmly so steam cannot open the seal.

Line the steamer with parchment paper and set the dumplings apart so they do not stick together.

Start timing only after the water boils and strong steam rises, then steam over medium-high heat for 8 minutes.

After steaming, let the dumplings sit for 1 minute so the wrappers settle slightly.

Move them with a wide spatula, serve with black vinegar and shredded ginger, and tell diners to pierce the skin and sip the broth first.