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.
