In China and Taiwan this recipe is made of crab roe, but since live crab is not in season we will just use frozen or canned crabmeat.
First we're gonna make what the Chinese call hot dough.
2 1/2 cups of flour
2/3 cup of boiling water
1/3 cup cold water
1/4 cup cooked crabmeat
3/4 lb of ground pork, not too lean
1-2 green onion minced
1 tsp minced ginger
1 Tbs lite soy sauce
1/2 piece foo-yee (Cantonese), do-fu rou(Mandarin), or fermented tofu(English, this is optional, but it will give you that authentic shanghai taste)
4 Tbs of water or stock
1 Tbs of sesame oil
1 Tbs of rice wine or shaoshing wine
The all mighty juice:
1 piece Pork skin (about 1 lb)
Pork skin might be a bit hard to find, try 99 ranch market or Chinatown. Make sure it's pork skin and not pork belly. Pork skin should be only the skin of the pig with the fat removed.
3 cups of stock or water
1 green onion
2 slices of ginger
The cooking process
Clean pork skin thoroughly and chopped into small chunks. Size of your thumb and place the green onion and ginger into a pot. Cook it on high until it boils and turn it down to medium low for 90 min. Drain the stock with a fine sieve into a bowl and discard pork skin and other juice ingredients. Place the cool juice into a flat pan or loaf pan and fridge it until it hardens. When the aspic hardens cut into small square sizes ½ x ½ x ½ in.
Add boiling water to flour, mix with chopsticks or wooden spoon; then add cold water and knead it very well. Let it rest for 15 min. covered with a cloth.
Mix the filling ingredients together with hand or mixer until it is mixed into a paste like consistency.
Remove the dough to floured surface, knead again until smooth. Divide the dough into 40 pieces. Flatten each piece with hand and roll into 3 round thin pancake, place a little bit less than 1T of filling in the center and place a piece of the aspic on top of the filling, now pinch and turn until seams are closed. Place it in a steamer and steam for 15 min. Voila! XLB to the MAX!
Side note: There are recipe that tells you to mix the aspic with the filling, that method does not work. As the aspic acts like a piece of butter when it is cooking. The juice should slowly melt and coat the filling and not inside the filling where the meat will lose its flavor. Plus, I find if you mix the aspic XLB bottom skin tends to break more after cooking. Where the aspic is place at the top the skin tends to hold up better because the juice doesnt seep out of the meat right away.
Its not an easy process, but if youre a XLB freak I know you will definitely try out this recipe.