How do they get the broth inside those Chinese dumplings?

The dumplings, <i>xiao long bao</i>, are a Shanghai specialty. You solidify a broth into an aspic, chill, then cube the jellied broth and stuff it inside fresh dumpling wrappers along with whatever else you're using as a filling. Seal the wrappers tight. Cook the dumplings; the heat turns the gel back into a liquid.
chi-bao-mystery

The dumplings, xiao long bao, are a Shanghai specialty. You solidify a broth into an aspic, chill, then cube the jellied broth and stuff it inside fresh dumpling wrappers along with whatever else you're using as a filling. Seal the wrappers tight. Cook the dumplings; the heat turns the gel back into a liquid.

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