(Photos taken at Shi Lin at ATC by betsisanders.)
This is a link to a recipe for xiaolongbao
http://sasasunakku.com/wp-content/uploads/2010/11/soup-dumplings-xlb-print.pdf
..and this is how to make pork fat jelly, which they put in the Dumpling mixture before they are wrapped in dough.
http://www.lifeonnanchanglu.com/2010/09/great-xiaolongbao-experiment-part-1.html
The soup that comes out and on top of the dumpling is actually pork fat combined with other 'soupy' ingredients incorporated in the Dumpling mixture.
Photos of pork fat jelly taken from the internet.
... after the fat jelly is chopped and before it is incorporated in the dumpling mixture
Read on....
"Restaurants said the "pork skin jelly" is the key part of the taste of xiaolongbao because when the buns are steamed, the jelly melts into the meat juice that fills the buns.
But restaurants admitted that making the jelly is complicated.
Cooks need to remove the fat on the pork skin first, then chop the skin into small pieces, boil the skin for several hours, wait for the skin gravy to cool down to jelly, and mix the jelly into the meat stuffing. " (from chexpei.com)
********
The next time you eat xiaolongbao, and think it is a healthy appetizer dim sum treat, think again! Better take your Orlistat or Lipitor after the meal.
So that's why it tastes good, it has lots of fat in it. You can never go wrong with anything that has lots of fat, butter and sugar in it. But be prepared with your medicines!
Shall I eat xiaolongbao again? Oh yes! But i'll bring Orlistat :-)
/ betsisanders 2012 (blogging at dawn, as usual!)
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