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China, Asia · Xiaolongbao (Shanghai Soup Dumplings)

Spicy Sesame Soup Dumpling Bowl with Bok Choy

Juicy soup dumplings sitting in a nutty sesame and chilli-oil broth with bok choy and crushed peanuts: a filling, fiery one-bowl meal.

ServingsServes 2
Total cooking time50 min
Setting the jelly+ 2 h
DifficultyMedium
About servingsBoth the soup inside the dumplings and the broth are very hot, so eat carefully. The pork must be cooked right through.

Method

  1. Pour part of the stock into a small pan, sprinkle over the gelatine and leave for 5 minutes, then warm on low heat for , stirring, until dissolved (don't boil). Pour into a shallow container, cool and chill for at least 2 hours until set. Keep the rest of the stock for the broth.

    Add in this stepChicken stock (low-salt) 141 mlPowdered gelatine 6 g

    low heat

  2. Mix the pork with half the soy sauce, the Shaoxing wine, ginger, half the spring onions and the sesame oil and stir in one direction for until sticky. Cut the set jelly into 5 mm dice, fold it in gently and chill for 15 minutes.

    Add in this stepMinced pork (with some fat) 200 gLight soy sauce 2 tspShaoxing wine (or dry sherry) 2 tspGrated fresh ginger 2 tspSliced spring onions 2 tbspToasted sesame oil 1 tsp

  3. Roll the edges of 16 pc shop-bought wrappers a little thinner, put a spoonful of filling on each, pleat the edges and twist the tops shut.

    Add in this stepThin round dumpling wrappers (shop-bought) 16

  4. Divide the sesame paste, chilli oil, black vinegar, remaining soy sauce, sugar and Sichuan pepper between 2 soup bowls and stir well. If the sesame paste is stiff, loosen it first with 1 tablespoon of hot water.

    Add in this stepSesame paste (Chinese sesame paste or tahini) 2 tbspChilli oil with sediment (chilli crisp) 2 tbspChinese black vinegar (Chinkiang) 2 tspLight soy sauce 2 tspSugar 1 tspGround Sichuan pepper ½ tsp

  5. When the water is boiling hard, set the dumplings in the paper-lined 24 cm × 2 steamer (diameter × tiers) and steam on high heat for . Don't boil them in the broth: the wrappers would burst.

    high heat

  6. While they steam, bring the rest of the stock to the boil in a pan on high heat for , then add the halved bok choy for just 1 minute and lift it out.

    Add in this stepChicken stock (low-salt) 499 mlBaby bok choy 2

    high heat

  7. Pour the boiling stock into the bowls, stirring to dissolve the sesame base, then add the bok choy and steamed dumplings. Scatter over the peanuts and remaining spring onions and serve at once. Lift a dumpling on your spoon, nibble a hole and drink the soup inside first.

    Add in this stepChopped roasted peanuts 2 tbspSliced spring onions 2 tbsp

Cook's tip

Use the amount of chilli oil and Sichuan pepper to control the heat and tingle. Short on time? Frozen soup dumplings work fine in the same bowl. Add the dumplings last so the wrappers don't go soggy.

Cooking it at camp

Bring home-made frozen dumplings and the sesame base in a jar; at the campsite you only need to boil the stock in a pot and steam the dumplings.