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Xiaolong bao recipe for the dedicated

Gary Soup | Apr 4, 200502:50 PM

Here is a recipe for xiaolong bao which I believe is very close to the "long form" recipe used in Shanghai. The only differences I can detect from the techniques used in the famous temple of xiaolong bao, the Nanxiang Xiaolong Mantou Dian in Shanghai, is that the makers in that establishment allow the aspic to gelatinize and add a dab to the filled wrapper instead of mixing it with the filling, and make 16 folds in the wrapper, not 18.

Link: http://www.galaxylink.com.hk/~john/fo...

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