Xiaolongbao

Shanghai soup dumplings pleated around pork and gelatinized broth that liquefies into a scalding mouthful when steamed.

Ingredients

• 500g whole duck
• 300g steamed buns
• 2 tbsp grated fresh ginger
• 1 tsp five-spice powder
• 1/4 cup neutral vegetable oil
• 1 cup carrots, sliced
• a handful of fresh scallion greens, chopped
• soy sauce, to taste
• 1 cup chicken stock
• 1/2 tsp doubanjiang (chili bean paste)

Instructions

1. 1

   Prepare the glutinous rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the firm tofu, shiitake mushrooms, sliced scallion whites, and white pepper, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the glutinous rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the firm tofu mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the glutinous rice with the filling, a spoonful of black vinegar, and a scattering of scallion greens.

7. 7

   Add a final touch of toasted sesame seeds for extra flavor and texture.

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