---------- Recipe via Meal-Master (tm) v8.02

     Title: XIAO LONG TANG BAO*
Categories: Chinese, Loo, Breads, Pork
     Yield: 24 servings

    11 oz Pork loin with some fat,
          -chopped or ground coarse
     2 ts Soy sauce
     1 tb Sesame oil
     2 tb Scallion greens, chopped
 1 1/2 ts Ginger root, chopped fine
     6 tb Water
   1/4 c  Stiff aspic
          -(jellied stock)
   1/4    Recipe basic yeast dough

 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* Little juicy steamed
 rolls ...Juicy steamed buns with pork

 Mix first 8 ingredients. Divide into 24 portions. Cut
 aspic into 24 portions. 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. 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!

 Put each dumpling on a square of waxed paper or a
 piece of bok choy leaf and steam, preferably in a
 bamboo steamer, for 8 min. Serve hot.

 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.

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