If you’ve ever been out for dim sum, you’ve likely bitten into some xiao long bao – soup dumplings filled with a nugget of seasoned pork and a burst of warm soup. It’s a staple of Shanghai cuisine and something most people don’t make at home, likely because it’s no easy feat to get soup inside a dumpling.
Xiao long bao are most often served right in their bamboo steamers, to keep them hot – there is a technique to eating them without popping one whole in your mouth to have hot soup squirt down your throat. Pick it up with chopsticks by its topknot and set it on (or over) a Chinese soup spoon. Some people poke it in the side, letting the broth leak out into the spoon to cool off a bit before downing all in one bite; others nibble off a bit of the wrapper from one side, then sip the broth out before eating the dumpling. Whatever works. First, dip it in a mixture of soy sauce and rice vinegar, with some finely sliced or grated fresh ginger.
This is Xiao Long Bao recipe
Stock:
bones of 1 roasted chicken
1 small carrot, cut into chunks
a few slices of ham or Asian-style cured sausage
a few sprigs of cilantro or parsley
1 green onion
big pinch salt
1 Tbsp. plain gelatin
Dumplings:
1 lb. ground pork
1/4 cup chopped cilantro (stems too)
2 green onions, finely chopped
2-3 Tbsp. soy sauce
2 tsp. grated fresh ginger
1-2 garlic cloves, finely crushed
2 tsp. brown sugar
a squirt of Sriracha (to taste)
1 pkg. dumpling wrappers
Dipping Sauce:
thinly sliced fresh ginger
dark soy sauce
rice vinegar
pinch dried red chili flakes (optional)
For Directions, watch this video
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