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Friday, May 29, 2009

Xiao Long Bao

Global Cuisine > Chinese > Xiao Long Bao
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Serves 24

Ingredients :

11 oz Pork loin with (some fat, chopped or ground coarse)
2 teaspoons Soy sauce
1 tablespoon Sesame oil
2 tablespoons Scallion greens (finely chopped)
1 1/2 teaspoon Ginger root (finely chopped)
6 tablespoons Water
1/4 c Stiff aspic (jellied stock)
1/4 Recipe basic yeast dough

Method :

1. The Chinese for this dish can be transliterated as anything from "Show loong tong bow" to "Hsiao lung t'ang pao" to Xiao long tang bao* Little juicy steamedrolls ...

1. Juicy steamed buns with pork

1. Mix 8 ingredients.

2. Divide into 24 portions. Cut aspic into 24 portions.

3. Knead dough 5 min; roll out into a thin baguette; cut into 24 pieces.

4. Flatten each piece into a 2" round; then go around with your fingers and squeeze the edges thin - the result should be a medium-thin center and a thin outside.

5. Put 1 portion (1/2 oz) filling in the center of each round; top with 1 portion of aspic. Bring up the sides of each round and twist up in a decorative pattern, making sure to seal the top. (If holes appear, patch them at once)!

6. Put each dumpling on a square of waxed paper or a piece of bok choy leaf and steam, preferably in a bamboo steamer, for 8 min. Serve hot.

Remark :

If you don't have any on hand, use about 1 1/2 c of homemade chicken broth (or good-quality canned low-salt broth).

Boil 1 c of broth, uncovered, for about 2 min (reducing it quite a bit) while dissolving 1 envelope gelatin in the other 1/2 c. Mix together and stir over low heat until all gelatin is dissolved. Chill. This will make a hard aspic, enough for 3 recipes of this dim sum.

Global Cuisine > Chinese > Xiao Long Bao
174 of 177 < prev next >


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