Now the pastry,. Just 80g of flour and 45ml of cold water, knead, roll into a snake, and cut into equal portions, roll into a ball, flatten the ball and then roll.
First attempt is enthusiastic....
Sunday, April 24, 2011
Dumpling Surprize - so that's how they get the soup into Xiao Long Bao
For the equivalent of around AUD50, Shanghai's chinesecookingworkshop.com has a great choice of cooking and market classes. We started with your basic pork dumpling and salty egg rice and worked our way up to my dumpling obsession, xiao long bao.
Now to unlock the secret of the xiao long bao - 100g minced pork, 60g chopped pork jelly/stock (which melts to become the soup), pinch of ginger, green onion, pepper, rice wine, light soy sauce, salt and pepper, and some sesame oil and mix well.
Now the pastry,. Just 80g of flour and 45ml of cold water, knead, roll into a snake, and cut into equal portions, roll into a ball, flatten the ball and then roll.
Add the filling, and then delicately pinch the top to form the dumpling - good dumplings should have 18 pleats.
First attempt is enthusiastic....
But, I do get there, not to 18, but a little more respectable looking offering....
and you know what, they actually tasted pretty good (particularly on such a cold cold day!)
Now the pastry,. Just 80g of flour and 45ml of cold water, knead, roll into a snake, and cut into equal portions, roll into a ball, flatten the ball and then roll.
First attempt is enthusiastic....
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