Pork stock jelly:
500 g pork bones (blanched)
2 stalks spring onion
4 slices ginger
1½ tbsp chicken stock concentrate or powder
2 tbsp Shaoxing wine
1.5 L water
10 g gelatin
60 ml cold water
Pork Filling:
500 g fatty minced pork
3 stalks spring onion (chopped)
20 g ginger (minced)
½ tbsp light soy sauce
½ tbsp sesame oil
½ tsp salt
½ tsp sugar
½ tsp white pepper
2 tbsp cornstarch
Pork stock Jelly
1 packet dumpling wrappers (round shape)
Serve the xiao long baos hot. Dip with black vinegar and julienned ginger.