In this week's Epicurean Express video, we feature chef Chan Chi Ming from Yè Shanghai demonstrating the most popular of Shanghainese dishes, the pork and soup dumpling, or xiao long bao in Mandarin.

In the video, the chef uses the traditional Chinese measurements of tael and mace, but for those preparing the dish at home, the recipe below gives its measurements using the metric system.

Ingredients (for 20pcs)

Dumpling filling:

250g well-ground pork

250g frozen ground pig's skin

1TB fresh grated ginger

1 stalk spring onion

1TB light soy sauce

1TB dark soy sauce

1TB sesame oil

1TB salt

1TB sugar

Dumpling wrappers:

250g all-purpose flour

120ml water

Points to note:

Preparation of pig's skin

1. Wash it thoroughly and give it a quick boil and then scrape away the fat.

2. Use a blender to make it into small pieces and then boil it for 2 hours.

3. Sieve out the small pieces and keep the liquid rich in gelatin.

4. Chill it in refrigerator until set.

5. Crush it into small pieces with a blender before use.

When preparing the xiao long bao at home, using gelatin sheets is an easier alternative to pig's skin.