Xiaolongbao, literally "Little Basket Buns",are traditionally filled with broth and pork, but beef, seafood, and vegetables are very often used as fillings. The broth inside is made by using some meat jelly inside the dumpling before steaming. Gelatin melts when steamed. Xiaolongbao always have soup, otherwise they are just Jiaozi / dumplings.
FillingWrapper

300 g Ground pork

2 g Salt

8 g Sugar

6 g Maggi sauce

1/4 tsp White pepper powder

1 stalk Spring onion, cut into sections

20 g Ginger root

150 ml Water
2 tsp Sesame oil
300 g Broth jelly
350 g German #1050 flour / unbleached bread flour

5 g Salt

165 ml Cold water

Use a heavy knife to smashed the ginger root. Place them in a bowl. Add in spring onion and water. Squeeze the mixture to release the juice from the ginger and onion. Strain. Season the ground pork with salt, sugar, Maggi sauce and pepper. Mix well. Gradually add in the prepared ginger-onion liquid and mix until all the liquid is absorbed and the mixture forms a firm and cohesive mass. Drizzle in the sesame oil and combine well. Dice the jelly and blend together with meat mixture. Cover with a plastic wrap and store in the fridge while prepare the wrappers.
Whisk the flour and salt together in a mixing bowl. Add in water and start mixing by hand. Once the dough has come together, turn onto a floured work surface and knead dough until it becomes a smooth, elastic ball. Cover the dough with a plastic wrap and allow it to...