Xiao Long Bao, also known as soup dumplings, are a popular Chinese dish with a flavorful broth encapsulated inside delicate dumpling wrappers. Here's a recipe to make Xiao Long Bao from scratch:

Ingredients:

For the Dumpling Filling:

• 1/2 pound ground pork
• 1/2 cup finely chopped shrimp (optional)
• 2 green onions, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic
• 1/2 teaspoon sugar
• Salt and pepper to taste

For the Dumpling Wrapper:

• 2 cups all-purpose flour
• 1/2 cup hot water
• Extra flour for dusting

For the Soup Broth:

• 2 cups chicken or pork broth
• 2 tablespoons soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon sesame oil

Instructions:

1. Start by making the dumpling filling. In a mixing bowl, combine the ground pork, chopped shrimp (if using), green onions, soy sauce, sesame oil, rice wine, grated ginger, minced garlic, sugar, salt, and pepper. Mix well until all ingredients are evenly incorporated. Set aside.
2. For the dumpling wrapper, place the all-purpose flour in a mixing bowl. Gradually add hot water while stirring with chopsticks or a fork until the mixture comes together into a ball of dough. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. After the resting period, divide the dough into small portions. Roll each portion into a thin circle, about 3-4 inches in diameter. Dust with flour to prevent sticking.
4. Place a spoonful of the dumpling filling in the center of each wrapper. Gather the edges of the wrapper and pinch them together, pleating and twisting to seal the dumpling. Make sure the dumplings are tightly sealed to prevent leakage during cooking. Repeat the process until all the filling and wrappers are used.
5. Prepare a steamer basket by lining it with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving some space between each dumpling to allow for expansion during cooking.
6. In a separate pot, bring water to a boil. Place the steamer basket over the pot, ensuring that the water does not touch the dumplings. Steam the dumplings for about 10-12 minutes until cooked through.
7. While the dumplings are steaming, prepare the soup broth. In a small saucepan, combine the chicken or pork broth, soy sauce, rice wine, and sesame oil. Heat the broth mixture until warm.
8. Once the dumplings are cooked, carefully remove them from the steamer using a spatula or tongs. Serve the Xiao Long Bao hot, accompanied by the soup broth.

To enjoy Xiao Long Bao, place a dumpling on a soup spoon, pierce the dumpling to release the hot broth, and sip the soup. Then, savor the tender dumpling. Dip the dumplings in soy sauce, vinegar, or a mixture of both according to your preference.

Note: Xiao Long Bao can be quite delicate, so handle them carefully to avoid tearing the dumpling wrapper.

Enjoy the delicious flavors of homemade Xiao Long Bao!