Easy Xiao Long Bao

These are an easy version. They are fun to make and we make them in large quantities and freeze them in a single layer on a sheet pan. When they are frozen we put them in serving size bags for later use.

Broth
2c good chicken stock
3T good chicken stock or water
1T unflavored gelatin

Filling
1 pound ground pork
1/4 pound peeled de-veined, uncooked shrimp, finely chopped
1/3 cup finely chopped green onions
3 tablespoons sugar
2 tablespoons soy sauce
1 large garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon finely grated peeled fresh ginger
1/2 teaspoon Mirin. Sake works as well.
1/4 teaspoon sesame oil

Sauce
1c rice wine vinegar
6T Tamari or Soy Sauce
2T fresh ginger, minced
1T local Honey
1T Sriracha

Wrappers
72 3 inch dumpling wrappers, round or square. The round ones make prettier dumplings.
1 head of Napa Cabbage, leaves separated.

Bring 2c of chicken stock to a boil. Remove from heat. Put 3T of cold stock or water into a small bowl. Sprinkle with the 1T of unflavored gelatin and let bloom. Stir into hot stock. Pour it out onto a sheet pan lined with parchment. Put in the fridge to chill and set. When set cut into small cubes, 1/4 inch by 1/4 inch.

Mix all of the filling ingredients together until well blended.
Mix all of the sauce ingredients together. Refrigerate while preparing the dumplings.


Place a scant teaspoon of filling and 2-3 cubes of gelatinized stock into the center of the wrapper. Gather the wrapper up around the filling, fanning and sealing as you go. Be sure and completely seal the wrapper. If you are having trouble, try moistening the edges of the wrapper before crimping. This is the point at which you would freeze dumplings if you'd like.

Line the steamer basket or pan with the napa cabbage leaves and place the dumplings upon them with space between each dumpling. Steam gently for 10-12 minutes. Serve with sauce.