I have recently become interested in Xiao Long Bao, Shanghai soup dumplings. My question is about the soup that the dumplings are filled with, not the dough, so I figured this was the right forum.
These dumplings use a simple dough of flour and hot water, and oil, a filling of spiced pork, and a chicken broth thickened with gelatin or a pork broth cooked until it’s gelatinous enough to remain solid at room temperature. You shape the dough into rounds, thick at the center and thin at the edges, mix the filling and the soup gelatin together, spoon it into the rounds, seal them prettily and steam them in a bamboo steamer.
I love Asian food, and I’m up to the task of making a gelatinous pork broth (it takes hours!), but I thought it would be fun to westernize this recipe. The soup that comes immediately to mind is French onion. I’d strain the onions out, add gelatin to the broth(does alcohol inhibit gelatin?), then use the onions a a bit of gruyere for the filling. But that seems so obvious! I thought maybe minestrone might be good too, but I’m concerned that it’s too chunky, with the beans, you know?
If this sparks your imagination, or if you have any already developed recipes, please share!
These dumplings use a simple dough of flour and hot water, and oil, a filling of spiced pork, and a chicken broth thickened with gelatin or a pork broth cooked until it’s gelatinous enough to remain solid at room temperature. You shape the dough into rounds, thick at the center and thin at the edges, mix the filling and the soup gelatin together, spoon it into the rounds, seal them prettily and steam them in a bamboo steamer.
I love Asian food, and I’m up to the task of making a gelatinous pork broth (it takes hours!), but I thought it would be fun to westernize this recipe. The soup that comes immediately to mind is French onion. I’d strain the onions out, add gelatin to the broth(does alcohol inhibit gelatin?), then use the onions a a bit of gruyere for the filling. But that seems so obvious! I thought maybe minestrone might be good too, but I’m concerned that it’s too chunky, with the beans, you know?
If this sparks your imagination, or if you have any already developed recipes, please share!
