Xiaolongbao [0000784]

Ingredients:

1 cup gluten-free all-purpose flour
1/2 cup hot water
200g ground pork
1 tablespoon gluten-free soy sauce
1 teaspoon grated ginger
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup cold water

Instructions:

In a mixing bowl, combine the gluten-free all-purpose flour and hot water. Stir until a dough forms. Knead the dough for a few minutes until smooth, then cover and let it rest for 30 minutes.

While the dough is resting, prepare the filling. In another bowl, mix together the ground pork, gluten-free soy sauce, grated ginger, sesame oil, salt, and white pepper. Mix well and set aside.

After the dough has rested, roll it out into a long cylinder and divide it into small, equally sized pieces (about 20 pieces). Roll each piece into a small ball.

Take one dough ball and flatten it into a thin, round wrapper using your fingers or a rolling pin. The wrapper should be about 3 inches in diameter.

Place a spoonful of the pork filling in the center of the wrapper.

Carefully pleat and seal the dumpling by folding the edges of the wrapper over the filling and pinching them together. Make sure there are no gaps, so the soup doesn't leak out.

Repeat the process with the remaining dough balls and filling.

In a steamer lined with parchment paper or cabbage leaves, place the xiaolongbao. Leave some space between them to prevent sticking.

Steam the dumplings over high heat for about 15-20 minutes until they are cooked through.

Serve the gluten-free xiaolongbao hot with your favorite dipping sauce. Enjoy!