Xiaolongbao

Method

Make dough by mixing flour with boiling water until shaggy, then knead in cold water until smooth and elastic; rest for 30 minutes. Finely chop ginger and spring onions, then combine with pork mince, diced pork aspic, soy sauce, sesame oil, rice wine, salt and white pepper. Divide dough into 16 portions and roll each into a thin circle, thicker at edges. Place filling in centre, then pleat and fold edges upwards to seal into a purse shape. Dust a bamboo steamer lined with greaseproof paper with cornflour, arrange xiaolongbao seam-side up without touching. Steam over boiling water for 8-10 minutes until dough is translucent and filling cooked through. Serve immediately with black vinegar and ginger dipping sauce.