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Sunday, 30 April 2006

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clare eats

ooh!!! First to comment :) YAY
I am so very impressed!!!
They look wonderful! There is nothing like homemade to make food taste good mmmm I want some now!

BTW I think your missus did a fab job!

If you get enough gelatine into the aspic I don't think you would need any agar, but it will definately make sure that it sets!

Kirk

Hi Clare - Based on the recipe in Chinese we weren't really sure - but I think the trotters just need a bit of "help". And yes, the Missus did a gradn job!

clare eats

LOL I think we did that simultneous commenting thing.
You could always try and set the broth and then if it hasn't set warm it up and add some agar, as long as you take it back up over the critical 44c? (something like that) (I am sure Milly will know)
the advantage is that the agar part doesn't need to be as cold as the gelatin part to set. Perhaps they are worried that all gelatin will melt in China when it is hot? or in a hot kitchen???

Passionate Eater

WHOA!! Super-cool that you actually made shao loeng baos, and they look great! There are several things that my Mom told me that you should never make at home, just because of the sheer amount of labor and effort involved. Shao loeng baos are one of those items my Mom warned me against. You and the Missus really expended a lot of effort on those little meat pockets. I'm glad that the results were worthy, and that you learned how to improve in the future. Hey, my motto is, try and try again, and eat the failures! Plus, the dumplings were tasty enough that you wolfed down dozens of em', and therefore, they were a success in my book!

Kathy

Neato! I've never knew anyone who has attempted to make xiao long bao - congrats! And they came out so cute :) The Missus certaintly has a way with "twisting" the dough, it looks so professional. Success by all standards!! Now if only I could have had a piece or two...hehe

Jean

You are brave! I've got a similar recipe from my Saveur magazine and thought it was way too involved to make. My hats off to you Kirk! :)

Remind me to send you my recipe for Hot and Sour Soup.

shar

Hi kirk, Congrats to you and the your wife for doing a great job. Looks ono.

Regarding the dough...I use a food processor and it whips up in mins. I then roll it out with a pasta roller,so fast and easy.
My recipe is 2cups of bread flour, 2 eggs ,1tsp. salt and water (aprox 1/2cup) more or less dep on text.I like the smooth texture you get from the eggs.

You cant beat using a pasta roller! the sheets can be as thin as paper and transparent.

aloha

Candice

Bravo Kirk and the Missus! These look great. The closest I come to making xiao long bao at home is steaming the frozen ones from 99 Ranch.

I feel for your wife though - there's a tourist restaurant in Shanghai where you can watch hundreds of bao being made and it looks so tiring! I especially feel for the people that have to "de-crab" the tiny hairy crabs just to use their roe in the dumplings.

milgwimper

Wow!

I am saving this, and maybe try it some time in the future! I feel for your Missus, but tell her she did a gorgeous job. I think i need to come over and learn how to fold them, so nicely. I can do mandu, but the round dumplings seem harder for me.

I bet they tasted really delicious, and a lot better than most restaurants. I was surprised there was too much soup. I need to get away I am hungry!

howie

Wow, this looked like quite an undertaking! And the results look beautiful. Next time I'm sure you'll be able to get it perfect.

The too much soup comment made me think of the first time I saw my cousin eat xiao long bao. I always try to eat it in one big bite so that none of the soup spills out. After all, it's what makes it so unique. My cousin would bite a hole in the side of the dumpling and discard the soup onto his plate. I felt as thought I had been punched in the gut!

Kirk

Hi Clare - We did like how the aspic "set", so I think we'll just lower the amount of Agar, next time.

Hi PE - Always so positive! The skins were too thick for the Missus, so we'll have to come up with something to solve that. There were quite a few steps involved in making this.

Hi Kathy - Unfortunately, the dough was not up to the Missus's standards.

Hi Jean - Consider yourself reminded!

Hi shar - So you've made Xiao Long Bao? They are very different from Jiaozi - the dough has to be much stiffer. Also, for Jiaozi, the middle of the dough for each dumpling has to be thicker then the edges which are folded - this is why most good Chinese Dumpling Houses still roll out their dough by hand. Almost sounds like you're making pasta dough.

Hi Candice - Hope the new "gig" is going well. I really felt bad for Her, the dough was very stiff.

Hi Mills - Thanks much!

Hi Howie - Oh my, that's heresy, letting the "soup" from the soup dumplings escape!

elmomonster

Holy xiao long bao Batman! I didn't even realize that's how the soup gets in there...agar-agar cubes! I've always thought, naively I might add, that someone went around and stuck a syringe full of broth into each dumpling before steaming!

Kirk

Hi Elmo - Well great minds think alike....I think. I thought the same as you until I read the pictorial a few months ago! It was one of those; ooohhh, that's how they do it moments!

Emily

Excellent post

But I've noticed that you don't have a recipe category...please make one.

This is absolutely the kind of impossible exotic thing I am always wanting to try when I have some time on the weekends. No matter how it turns out it's always an adventure...the shopping, the preparing, the waiting, the cooking, the tasting, the photography, and then the eating and the posting.

Lots of work and lots of fun.

More please,

Emily

Kirk

Hi Emily - Ok, it's done - took I bit longer then I thought, but there is now a recipe category.

Barbara

Those are beautiful, Kirk! You and the Missus really took on a project, and while they are not perfect (I know how dissapointing it can be to have dough come out rolled too thick--my first jaozi were like that) they are still lovely.

Did you really not know about the aspic? Silly boy! ;-)

Kirk

Hi Barbara - I really didn't know about the aspic, until I saw (the Missus had to read) the recipe last year. It was one of those, "ooohhh that's how they do it" moments. Also, since Xiao Long Bao is a Shanghainese style dumpling, the Missus and her Mom(from Shandong) really didn't know how the filling was made. And we never thought to ask relatives........

lance

What a great job!!!!! How exciting to take on such a tremendous task. And what a great accomplishment!!!! Congrats to you and the Missus!!!! WOW!!!!! Thanks for sharing...........

Kirk

Hi lance - Oh geez, it wasn't that big a deal! Thanks though!

Jack

Kirk...you guys rock! But of course, what you might need next time is an outsider's opinion on the quality of the dumplings. Probably a couple dozen should suffice! :)

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