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Xiao long bao - would I be crazy to try to make them?

c oliver | Aug 18, 200901:01 PM

I love xiao long bao/soup dumplings. But I live too far away from a source to eat them regularly. I've seen recipes for them and am tempted. I'm looking for advice from those who do cook or have cooked them. Is this just too much work? Is the soup gelatin even remotely, easily achievable? If I substitute wonton wrappers, have I ruined them? Certainly the XLB dumpling isn't the same consistency. How hard IS it to make the dumpling? Almost 20 years ago, I made the dumpling for har gao and it was tedious and I wasn't pleased with the result. If I DO make them, do they freeze well? I'm willing to devote lots of time to this if y'all think I could pull it off. BTW, I'm NOT Chinese :)

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