Xiaolongbao 小笼包 — cooked in silence #Shorts

Xiaolongbao — 小笼包 — cooked in silence. No talking. No music. Just the wok. ━━━━━━━━━━━━━━━━━━ FULL RECIPE — Xiao Long Bao · 小笼包 · Jiangnan ━━━━━━━━━━━━━━━━━━ INGREDIENTS - ASPIC (pi dong) - 200 g pork skin - 500 ml water - 2 slices ginger, 1 spring onion FILLING - 250 g ground pork, about 30% fat - 1 tbsp Shaoxing wine - 1 tbsp light soy sauce - 1 tsp sugar - 1/2 tsp salt - 1/4 tsp ground white pepper - 1 tsp sesame oil - 2 tbsp ginger and spring onion water - 200 g chilled aspic, in 5 mm cubes DOUGH - 250 g plain flour - 125 ml warm water - 1/2 tsp salt TO SERVE - Chinkiang black vinegar - finely shredded ginger METHOD 1. Aspic: blanch the pork skin 5 minutes, scrape off the fat, cut into strips. Simmer with the water, ginger and spring onion for 2 hours until the stock is thick and milky. Strain, chill until firm, dice into 5 mm cubes. 2. Dough: mix flour and salt, add the warm water gradually, knead 10 minutes until smooth. Cover and rest 30 minutes. This is an unleavened dough - that is what makes the skin thin and translucent. 3. Filling: beat the pork with the seasonings in one direction only for 3 minutes, until it turns into a sticky paste. Fold in the aspic cubes gently. Chill 30 minutes. 4. Roll the dough into a rope and cut 12 g portions. Roll each one out leaving the CENTRE thicker than the rim - the centre is what holds the soup. 5. Spoon filling into the middle. Pleat with thumb and forefinger, turning the bun as you go, 18 pleats or more, then twist the top shut. 6. Line the bamboo basket with cabbage leaf or perforated paper. Space the buns so they do not touch. 7. Steam over hard-boiling water for 8 minutes. Serve immediately with black vinegar and ginger. 8. To eat: bite a small window in the side, drink the soup, then eat the rest. Never bite it whole - the soup comes out boiling. ⚠️ The soup is not injected with a syringe. It comes from aspic - pork skin gelatine that goes in solid and melts in the steam. And xiaolong means the small bambo