What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6916431 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Xiao Long Bao

Dim Sum and Other Snack Foods

Xiao Long Bao
2 cups bread or high gluten flour
pinch of salt
2 cups gelled cold beef or chicken stock
1 scallion, minced
½ pound finely chopped pork
1/4 pound shrimp, their shells and veins discarded, then chopped
2 teaspoons cornstarch
small handful of all-purpose flour
1 Tablespoon thin soy sauce
1 egg, lightly beaten
1 teaspoon sesame oil
a few lettuce leaves to line a steamer basket
1 Tablespoon vegetable oil
10 cps chicken stock

1. Mix flour, salt, and the gelled stock, then knead this until elastic, and let it rest for ten minutes.
2. Next, roll it thinly and use a very large cup or glass to cut out three-inch circles, Stack them sprinkling a little flour between layers; and let them rest for ten minutes.
3. Gently mix chopped pork, minced shrimp, scallion pieces, cornstarch, egg, and sesame oil, then take two teaspoons of this mixture and put it in the center of one circle. Lightly wet the edge and, fold it over, then make eighteen pleats to seal the dough, Repeat until all are sealed and placed on a lettuce-lined steamer basket not touching another one.
4. Steam this over boiling water for twenty-five minutes,. Serve two or three in each pre-heated soup bowl, and if desired, add some hot stock, too.
Note: As the stock will melt and be hot, be careful when biting into a dumpling as the liquid will be hot.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720