Xiao Long Bao

• 500 g minced pork
• 50 g ginger, peeled and sliced
• 50 g shallots
• 80 g spring onion
• 20 g Chinese shao hsing hua tiao chiew
• Sesame oil, to taste
• Dark soy sauce, to taste
• Sugar, to taste
• Salt, to taste

Spherification

• Gluco, as needed
• Xantana, as needed
• 5 g algin
• 1 litre distilled water

Vinegar Sheet

• 60 g chinkiang vinegar
• 1 g agar

1. Mix all xiao long bao ingredients in a metal tray and wrap in cling film. Then steam for 1 hour.
2. Strain, keeping only the liquid. Add 7 g of xantana and 30 g of gluco for each litre of xiao long bao liquid.
3. Mix 5 g of Algin into 1 litre of distilled water.
4. Carefully submerge one spoonful (approx 1 tbsp) of xiao long bao liquid into Algin mixture. Remove xiao long bao spheres after 2 minutes. Rinse in distilled water.
5. Heat slowly in oil (approx 45°C) until service. Remove and rinse in hot water, serve.