Xiao Long Bao - Kuidaore makes it at home

by Sarah J. Gim, Posted Sep 20th 2006 @ 12:32PM

If ever you go for dim sum on a weekend late morning or early afternoon, you might come across these tiny, ruffled dumplings. At first glance they look like every other dumpling, but when you bite into them, you know that there's something special going on inside. Xiao long bao are "juicy dumplings," which are filled with not only a regular meat and vegetable stuffing, but with broth. How does the both get inside the dumpling?!?!

Kuidaore enlightens us by trying her hand at xiao long bao at home. The key is a broth made with pork rind, which "is a miraculous thing extremely rich in albumen and collagen." When the pork rind is simmered in water, it converts into a gelatine that can be cut and added to the dumpling filling. When the dumplings are steamed, they "melt" back into broth.

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Filed Under: Hacking Food, On the Blogs, Ingredients, Chefs & Restaurants, How To, Restaurants, Methods
Tags: america, appetizers, asia, boiling, chinese cooking, chinese cuisine, chinese food, ChineseFood, cooking, dinner, dum sum, DumSum, food, food and drink, hacking food, hors doeuvres, juicy dumplings, lunch, pork, recipes, steaming, vegetables, xiao long bao

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Reader comments (Page 1 of 1)

9-20-2006 @5:18PM Robyn said... wow, that is so cool! (even though it sounds sort of gross... collagen, etc...)
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9-21-2006 @9:52PM dirtgirl said... man, those are so good! In NYC Joe's Shanghai (in Chinatown and Flushing, Queens) is famous for them, but they go by the more american-friendly name of "soup dumplings".

I always assumed it was just that they made a broth ice cube and put the dumpling thingie around it, but i guess the gelatine trick would work too.

soooooo good!
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