Dumpling skin / Xiao Long Bao skin

600g plain flour

330ml water

Method:

1. In a large bowl mix flour with water until it becomes dough.
2. Knead the mix for 2 minutes.
3. Cover with a wet towel and let the dough rest for 20mins.
4. Knead the dough again for 2 minutes.
5. Repeat steps 3 and 4.
6. Set aside until required.

Xiao Long Bao filling

300g pork mince 300g

1 tsp. salt

½ tsp. pepper

2 tsp. sugar

300ml water

1/3 cup soy sauce

30 g diced spring onion

¼ cup sesame oil

Method:

1. In a large bowl mix all ingredients together until combined.

How to make:

• Using a knife cut the dough into small ball size (approximately 7g each).
• Press the dough ball by hand into a flat round shape.
• Using a rolling pin roll the dough so that edge is thinner than the center. The wrapper should be about less then 1 millimeter thick.
• Scoop about 1 tablespoon (23g) of dumpling filling and place it in the center of the wrapper.
• Hold the Bao with one hand and start sealing the edges with the other hand.
• And place the Bao into a bamboo steamer, placing the lid back on.
• Fill a wok with hot water and place it on the stove.
• When the water has boiled place the steam basket on top of the wok.
• Cook the Bao for 6 to 7 minutes.
• Remove the steamer and serve.