Xiao Long Bao, Part I

My first attempt at making Xiao Long Bao. Some thoughts- I used a cold water dough, which I feel tasted slightly undercooked after emerging from the steamer. I'm going to use a hot water dough next time (~ 3/4 cup boiling water follows by 1/4 cup cold water). And I'll probably use entirely all-purpose, rather than a mix of AP and whole wheat flour.

The pleating was no problem. You get the hang of it after a few tries.

The other issue is a question of aspic placement. I placed my aspic separately from, and on top of, the filling in the wrapper. I think next time, I'm just going to cut up the aspic and mix it with the filling to get a more uniform distribution.