- serves 0
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 which means “little juicy steamed rolls” or “juicy steamed buns with pork”.
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 ½ tsp ginger root, chopped fine
6 Tbsp water
¼ cup stiff aspic - (jellied stock)
¼ basic yeast dough
1. Filling: Mix first 8 ingredients. Divide into 24 portions. Cut aspic into 24 portions.
2. Wrapper: Knead dough 5 min; roll out into a thin baguette; cut into 24 pieces. 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.
3. Forming the dumplings: 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!
4. Steaming: Place the dumplings in a bamboo steamer on a square of waxed paper or a piece of bok choy/cabbage leaf. In a large saucepan or wok, bring water to a rolling boil. Sit the Steamer on a rack over the boiling water, close the lid and steam for 7-8 minutes. The dumplings are done when the filling feels firm to the touch. Serve with a small dish of thinly shredded ginger in vinegar.
5. Note on aspic: 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.