Phase 1: Prepare the Chicken Aspic (Soup Jelly) – Best done a day ahead

1. Clean Chicken Parts: If using chicken feet, ensure nails are clipped. Thoroughly rinse all chicken parts under cold water.
2. Blanch Chicken Parts: Place the chicken parts in a large pot and cover with cold water. Bring to a boil and cook for 5-7 minutes to remove impurities. Skim off any scum that rises to the surface. Drain the chicken parts and rinse them thoroughly under cold water to remove any remaining scum. Clean the pot.
3. Simmer for Collagen: Return the blanched chicken parts to the clean pot. Add 1.5 liters of fresh water, the smashed ginger, scallion lengths, Shaoxing wine, and 1 teaspoon of salt.
4. Cook the Aspic: Bring the mixture to a boil, then reduce the heat to a very low simmer. Skim off any further scum that rises to the surface. Cover the pot partially and let it simmer very gently for at least 2.5-3.5 hours, or until the chicken parts are extremely tender and falling apart, and the liquid has reduced by about one-third to one-half. The liquid should feel slightly sticky between your fingers when a little is cooled. This indicates good collagen extraction.
5. Strain and Chill: Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean, shallow container (like a baking dish). If desired, you can pick any meat off the cooked chicken parts for other uses, then discard the bones and aromatics. Let the broth cool to room temperature.
6. Refrigerate: Cover the container with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the aspic is completely firm and jelly-like. If your aspic doesn’t set firmly, it might not have simmered long enough or had enough collagen-rich parts.

Phase 2: Prepare the Dough Wrappers

1. Combine Dry Ingredients: In a large bowl, whisk together the 300g of all-purpose flour and 1/2 teaspoon of salt.
2. Add Water: Gradually add the 150ml of warm water to the flour mixture while stirring with chopsticks or a fork. If the dough seems too dry and isn’t coming together, add a little more water, one teaspoon at a time. The goal is a shaggy dough.
3. Knead: Turn the dough out onto a lightly floured surface. Knead for 10-15 minutes until it becomes smooth and elastic. The dough should be medium-firm – not too soft, not too stiff.
4. Rest the Dough: Place the dough back in the bowl, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to 1 hour. This allows the gluten to relax, making it easier to roll.

Phase 3: Prepare the Chicken Filling

1. Dice the Aspic: Once the chicken aspic is fully set and chilled, remove it from the refrigerator. It should be firm enough to cut. Invert the aspic onto a cutting board and dice it into small cubes (about 1/4 to 1/2 inch).
2. Combine Filling Ingredients: In a large bowl, combine the ground chicken, light soy sauce, Shaoxing rice wine, sesame oil, sugar, white pepper, minced ginger, minced scallions, and 1/2 teaspoon salt.
3. Mix Gently: Using chopsticks or your hands, mix the ingredients in one direction (e.g., clockwise) until just combined and slightly sticky. Be careful not to overmix, as this can make the chicken tough.
4. Incorporate Aspic: Gently fold the diced chicken aspic into the meat mixture. Try to distribute it evenly without mashing the aspic too much.
5. Chill Filling (Optional but Recommended): Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes. This helps it firm up slightly, making it easier to wrap.

Phase 4: Assemble the Xiao Long Bao

This is the most intricate part and requires practice. Don’t be discouraged if your first few aren’t perfect!

1. Prepare Work Surface: Lightly flour your work surface.
2. Divide the Dough: Take the rested dough and roll it into a long, even log, about 1-1.5 inches in diameter. Cut the log into small, equal pieces, each weighing about 10-12 grams (or about the size of a small cherry tomato). Keep the pieces covered with a damp cloth or plastic wrap to prevent them from drying out.
3. Roll the Wrappers:

   • Take one piece of dough and flatten it into a small disc with your palm.
   • Using a small rolling pin (a traditional Chinese dumpling rolling pin is ideal, but any small pin will do), roll the disc into a thin circle, about 3-3.5 inches in diameter.
   • The key is to roll the edges thinner than the center. To do this, place the rolling pin on the edge of the dough and roll towards the center, but not all the way. Rotate the dough slightly and repeat, working your way around the circle. The thicker center will provide support for the filling, while the thin edges will make pleating easier and create a delicate texture.
   • Keep the rolled wrappers covered as you work.

4. Fill the Wrappers:

   • Place a wrapper in the palm of your non-dominant hand.
   • Spoon about 1 to 1.5 tablespoons of the chilled chicken and aspic filling into the center of the wrapper. The amount will depend on the size of your wrapper; don’t overfill, or it will be difficult to seal.

5. Pleat the Dumplings: This is the signature of Xiao Long Bao.

   • Hold the wrapper with the filling in your cupped non-dominant hand.
   • With your dominant hand, use your thumb and index finger to create small, consistent pleats around the edge of the wrapper, bringing the dough up and over the filling.
   • As you pleat, rotate the dumpling in your non-dominant hand. Each pleat should slightly overlap the previous one.
   • Continue pleating all the way around until you reach the starting point.
   • Gently pinch and twist the top of the pleats together to seal the dumpling, leaving a small swirl or opening at the very top (some prefer a fully closed top). Aim for at least 16-18 pleats for a traditional look, but functionality (a good seal) is more important than the number of pleats when starting out.

6. Place on Lined Surface: As you form each dumpling, place it on a lightly floured tray or a tray lined with parchment paper, ensuring they don’t touch each other to prevent sticking. Keep them covered with a damp cloth.

Phase 5: Steam the Xiao Long Bao

1. Prepare Steamer: Line your bamboo or metal steamer baskets with napa cabbage leaves, thinly sliced carrots, or perforated parchment paper rounds. This prevents the delicate dumplings from sticking to the steamer.
2. Arrange Dumplings: Carefully place the Xiao Long Bao into the prepared steamer baskets, leaving about 1 inch of space between each dumpling, as they will expand slightly during steaming. Do not overcrowd the steamer. Work in batches if necessary.
3. Steam:

   • Fill a wok or a pot (that your steamer can sit securely on) with about 1-2 inches of water. Bring the water to a rolling boil over high heat.
   • Carefully place the steamer basket(s) over the boiling water. Ensure the bottom of the steamer doesn’t touch the water.
   • Cover the steamer with its lid.
   • Steam the dumplings for 8-10 minutes for fresh dumplings (10-12 minutes if steaming from frozen). The wrappers should become translucent, and the dumplings should be plump. You might see some soup bubbling gently at the top if you left a small opening.

4. Serve Immediately: Once cooked, carefully remove the steamer basket from the pot. Serve the Xiao Long Bao immediately, right in the steamer basket, with the dipping sauce on the side.