Xiao Long Bao (Soup Dumplings)

Heat the chicken bone broth, add the gelatine, and stir until all the gelatine has dissolved. Strain and place in the fridge until the jelly has set. Then cut into cubes.

Heat a pan, add sesame oil, and brown the beef mince. Add the spring onions, ginger, light soy sauce, shaoxing rice wine, and mix well until everything is well combined. Set aside to cool.

In a mixing bowl, add the all-purpose flour, then the hot water. Mix well to combine and slowly add the tap water, enough to form a dough similar to pasta or play dough consistency. Knead well with the palm of your hand until the dough is smooth. Set the dough aside to rest.

Once the dough has rested, divide into smaller balls. On a floured surface, roll out each ball into a long strip and lightly dust with more flour. Feed each strip through a pasta roller on 2 different settings until you get to the thickness you want. Use a glass or round cutter to cut out rings. Cover the dough rounds with a damp cloth to prevent them from drying out.

Fill each dough wrapper by placing some of the beef mince filling, topped with a cube of the jelly. Bring the sides together and form a 'money bag' with a chopstick in the center of the dumpling opening. Twist the opening gently around the chopstick and remove the chopstick.

Refrigerate or steam the dumplings right away.

Bring a small pot of water to boil, place the bamboo steamer on top, and place 3 dumplings into the steamer, ensuring they are not squashed together.

Steam for about 8 minutes until the dough becomes translucent. Remove and serve warm with dipping sauce on the side.

Mix the light soy sauce & palm sugar syrup well, then place into dipping bowls and serve with the dumplings.