Shanghai’s famous steamed buns, commonly called soup dumplings, burst with a liquid centre when eaten. The trotter, which is high in gelatine, is important here, helping to set the stock into a jelly, which means it can be folded into the wrapper. Steam the xiao long bao, and it’ll liquify once more. The stock makes more than you need, but freezes well.
Ingredients
Jellied stock
Bun dough
Method
1.For jellied stock, combine ingredients and 2 tsp salt in a large stockpot, cover with water and bring to the boil. Skim scum from surface, then reduce heat to medium and simmer until stock is very well flavoured (3½-4 hours). Strain stock into a shallow, wide container, season to taste with salt, cool, then refrigerate until set (overnight).
2.For bun dough, combine ingredients in a bowl. Add 120ml boiling water and stir with a fork until dough comes together. Leave until cool enough to handle, then turn out onto a work surface and knead to a smooth dough (2 minutes). Cover with plastic wrap.
3.Measure out 300gm jellied stock and cut into 2cm cubes.
4.Lightly grease a worksurface with lard. Dividedough into 20gm (small-walnut size) portions and roll out to transparent 12cm rounds. Working with a round at a time, hold wrapper in the palm of one hand, place 1 tsp crabmeat in centre and top with a cube of jelly. Fold and pleat edges upwards in a circular pattern to form a teardrop shape, then pinch together to seal, trimming excess pastry. Place on a tray lined with baking paper, cover with a tea towel, and repeat to make 16-18 buns
5.Place buns on squares of baking paper in a steamer and steam in batches over a saucepan of boiling water until cooked through and stock has melted (4 minutes). Serve immediately with soy and vinegar mixed with ginger.
Pig’s trotters are available from butchers – you may need to order them in advance. High-gluten wheat flour is available from Asian grocers. Lard is available from select butchers and delicatessens.
Notes
