Carrageenan Free Pork Soup Dumplings (Xiao Long Bao)
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Learn more →Ingredients
4 servings
For the aspic
- 1 lb pork trotters (or 1 lb pork neck bones), cut into pieces
- ½ lb skin-on pork belly
- 4 cups cold water
- 2 scallions, cut into 2-inch pieces (green tops only for low fodmap; whole scallion here)
- 3 slices fresh ginger (about ¼ inch thick each)
- 1 tbsp shaoxing rice wine
- 1 tsp soy sauce
- ½ tsp salt
For the dough
- 2 cups all-purpose flour, plus more for dusting
- ¾ cup just-boiled water (about 200°f / 93°c), plus 1–2 tbsp more if needed
- ¼ tsp salt
For the filling
- ¾ lb ground pork (about 80% lean)
- 2 tsp soy sauce
- 1 tsp shaoxing rice wine
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- ½ tsp sugar
- ¼ tsp white pepper
- ¼ tsp salt
- 3 tbsp scallion, green tops only, finely sliced
For serving
- ¼ cup black vinegar (chinkiang)
- 2 tbsp fresh ginger, cut into fine matchsticks
Instructions
- 1
Make the aspic: Place the pork trotters and pork belly in a medium saucepan and cover with cold water. Bring to a boil over high heat and cook for 3 minutes, then drain and rinse the bones and meat under cold running water until the water runs clear.
- 2
Return the blanched pork to the saucepan with 4 cups cold water, the scallion pieces, ginger slices, Shaoxing wine, soy sauce, and salt. Bring to a boil, then reduce heat to a gentle simmer and cook uncovered for 2 hours, until the liquid has reduced by about one-third and the pork belly is completely tender and pulls apart easily.
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