Using chopsticks, carefully uplift a dumpling by the top where the pleats meet, and place it on a ceramic soup spoon. The xiao long bao are served with a dipping sauce of red vinegar and julienned ginger.įirst-timer? There's a method to devouring a xiao long bao in order to not to lose any of that precious soup. Should any of those thin-skinnned dumplings break during cooking, the whole basket is a goner. The dumplings are steamed six to a basket and in the process, that jelly turns into delicious soup. The filling is added to the pastry skin and the dumpling is folded, then pleated around the closure – the pleating professionals at Din Tai Fung make 18 of them – enough to prove the pastry is sufficiently thin, and not too many as to cause the top of the dumpling to become too dense. The pastry dough is rolled out thinly (even thinner at the periphery where it will later be pleated). A stock is made with pork bones and formed into a jelly that's then combined with fatty pork mince, aromatics and seasonings – this is the filling. The filling in your traditional xiao long bao is relatively simple in terms of flavouring, but in terms of execution it's a long process that requires a good deal of skill. Dozens of chefs focus on their assigned task.
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