How to cook Xiao Long Bao?

Prepare the dough. Weigh 180 grams flour and place in a medium bowl. Gradually pour the hot water in and stir with a wooden spoon until a dough begins to flour. Add the cold water and oil and stir until well-combined. Dust work counter with remaining flour. Transfer dough to the counter and knead for 8-10 minutes or until smooth and soft. The dough should bounce back when poked. Cover and let sit for 30 minutes. Prepare the filling. Combine all the ingredients from pork – salt. Remove broth from refrigerator and cut into small cubes. Add 1 cup of broth to the filling mixture and stir to combine. Unwrap dough and divide into four portions. Cover three portions as you work with the first piece. Roll out the dough into a 1/2 inch thick rope. Cut the dough into 5 even pieces about the size of a quarter. Roll out each piece into a paper-thin round disc, about 3 inches in diameter. The edges should be thinner than the center of the disc. Place 1 tbsp filling in the center of the disc. Gather up the edges and begin pleating, pinching the tops to seal the dumpling. Repeat with remaining dough, covering finished dumplings until ready to steam. Line steamer with napa cabbage or parchment paper punctured with holes. Heat steamer for 2 minutes over medium heat or until cabbage has softened. Transfer dumplings to hot steamer and cook for 10 minutes.

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