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-> [Asian, Bakery, Breads, Chinese, Ethnic, Pork] -> [Xiao long tang bao Recipe] |
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Xiao long tang bao
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| Artist: |
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| Categories: |
Asian, Bakery, Breads, Chinese, Ethnic, Pork |
| Yield: |
24 |
| Rating: |
0 |
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Ingredients:
| 11
| oz | Pork loin with some fat | | | -chopped or ground coarse | | 2
| tsp | Soy sauce | | 1
| tbsp | Sesame oil | | 2
| tbsp | Scallion greens, chopped | | 1 1/2
| tsp | Ginger root, chopped fine | | 6
| tbsp | Water | | 1/4
| cup | Stiff aspic | | | -(jellied stock) | | 1/4
| | Recipe basic yeast dough |
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Procedures:
| 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 steamed rolls ...juicy steamed buns with pork mix first 8 ingredients. | | 2 | Divide into 24 portions. | | 3 | Cut aspic into 24 portions. | | 4 | Knead dough 5 min; roll out into a thin baguette; cut into 24 pieces. | | 5 | 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. | | 6 | Put 1 portion (?oz) filling in the center of each round; top with 1 portion of aspic. | | 7 | Bring up the sides of each round and twist up in a decorative pattern, making sure to seal the top. | | 8 | If holes appear, patch them at once! 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. | | 9 | Note on aspic: if you don"t have any on hand, use about 1 ?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 ?c. mix together and stir over low heat until all gelatin is dissolved. | | 10 | Chill. | | 11 | This will make a hard aspic, enough for 3 recipes of this dim sum |
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