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« Huo Guo at Ba Ren | Main | Yoso-silly - The Comment of the Week(And it's only Monday) »

Sunday, 30 April 2006



Hi Jack - After working so hard, I think you'll have to convince the Missus to try these again.


Thanks Kirk! These look positively awesome. I haven't done detail analysis yet... for obvious reasons on my end. The dough is particularly interesting to me. I'm surprised that you say the xiao long bao dough should be stiffer than other dough types. I would have thought that it would be more "bread" like AND that it would be thicker all the way around. I have seen one method of "rolling" the wrapper that consisted of "scrapping" the dough into a circle using a sharp knife. I imagine that would leave a thicker center with paper thin edges as you described in one of your comments. I'm looking forward to having a kitchen to try these in myself. Maybe have a dumpling party...


Hi Jo - I think that the dough needs to be thin enough for textural purposes, but stiff enough so it won't burst when handling or steaming, and letting all those precious juices get everywhere but the designated mouth!


Well, I definately need to experiment. I'm not totally dumpling destitute yet. But then I don't aspire to that state either. I wish I'd had the time to eat them a couple more times. I have plenty of folks to "tease" with real Asian dumplings round here. Even my steam/fried dumplings will be wildly exotic compared to what they typically serve.


Meet Jo - The Mandoo/Jiazhi Queen of North Carolina!!!!


::roaring with laughter:: Hey, why eat steak when you can get dumplings by the dozen?!?!


Hi Kirk,
I found your blog when I was looking around for xiao loong pau recipes. Must commend you and the missus on making these little dumplings as they are hard work! :)

I was looking at your steps, and got curious if it was soupy inside the dumpling after it was cooked? I thought maybe it would work better if the aspic were not chopped but put with the filling in chunks? Gonna try making some myself, can't wait! And thanks for sharing the recipe :)


Hi Elaine - We had a nice 50-50 ratio of soup to meat, and it tasted better than many of the XLB(and we've had many)we've had. If you look closely at the mixture, you'll notice that pretty large cubes of aspic were used. The source recipe is from the PRC - you can find it here:

kimi wei

Hi there! Great looking recipe.. You didn't say what the ginger-scallion water is for though . . .


Hi Kimi - "1 - Combine Ground Pork, Pepper, Salt and Sugar (twice the amount of sugar then salt), and Soy Sauce.
2 - Stir Pork mixture in one direction while adding Ginger Scallion water until the filling is saturated and achieves a "pasty" texture." It's for addtional flavor and to add moisture.


i just wanted to say that this posting was instrumental in achieving my culinary dream to conquer the this perfect trifecta of meat, soup, peel.

I ended up starting a blog because I thought that i finally had to contribute to society by writing a lengthy exposition on these dumplings. thanks for all the help.
and if you get a chance, check them out!


Hi Katie - You did a fabulous job....beautiful!

Bob Parcell

The Flying South Dumpling House in Old Town Shanghai makes the best Xia Long Bao I have ever tasted. Since I live in east Texas and know that I will NEVER find such a treat, I look forward to making and enjoying yours. THANK YOU SO MUCH!!


Hi Bob - Good luck and let me know they turn out.


why must use Agar agar? does this means to makes the fillings taste better? any special reason? Kindly advise. thanks.


Hi Pauline - You don't need to use agar, we used it so the aspic would set-up a bit better, but I don't think I'd use it if I made this today. I'd just try to get as gelatin as I could out of the pork hock.


i love xiao long pao! :D it was the best in causeway restaurant here. hihi

glad you knew how to make it!! cool i wish i can make it myself too...


Great recipie thanks! turned out perfect!


Hi Er - I'm glad it turned out well for you!

J.S. @ Sun Diego Eats

Bookmarking this! Has there been any other attempts? The recipe that I found used homemade pork broth boiled with bones to get it to turn into gelatin. Our dough ended up too thick and I think we needed more soup, although the flavor was good and it 'gelatinized' sufficiently. Still a fun project though I've been trying to solve the problem of not having great Chinese food in SD by attempting to make things at home....Its hit or miss but usually it takes a couple tries to kind of get it close to what you want. I'm working on Shanghai style zongzi for now but want to try the XLB again!

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