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Anybody made xioalongbao? I know it's kind of a street food but I'm a big fan and you can't really get good xiaolongbao in the US, even from Shanghainese restaurants. I've tried several times - made the wrapper, made the pork filling, made the gelatinous chicken broth/pork fat mixture that is supposed to melt into the soup. Basically along the lines of this: http://steamykitchen.com/88-xiao-long-bao-shanghai-steamed-soup-dumplings.html However I just can't make something soupy, it all disappears. Is it absorbed into the dough? It is a mystery. I'd really appreciate any insights if anyone's gotten it to work. And I just have to believe chongqing hot pot will be spicy, probably spicier than the sichuan variety.
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Nov 10, 2011 01:29
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| # ¿ May 7, 2024 10:55 |
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These ingredients should be available from even a Safeway. The English names are not standardized so just google up the traditional Chinese characters of the ingredient and check it against that at the store.
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Nov 16, 2011 10:31
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