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Xiao Long Bao wrappers

m
Miss Needle Jan 3, 2005 01:03 PM

Hi. My SO does not eat pork, and I would love for him to experience the soup dumpling. It is one of my favorites! Therefore, I would like to make it using chicken instead of pork. I think I can make a decent approximation of the filling. But I have searched and searched but can't find a recipe for the xiao long bao skins. Does anybody have a recipe that they would like to share? Or better yet, does anybody know where to get it ready-made in New York City?

  1. n
    nooodles Jan 3, 2005 01:30 PM

    The skins aren't the problem (they're just a flour/water combination, and I will post a website for you when I re-find it): it's the folding that really threw me for a loop when I made these dumplings. No matter what I did, I couldn't get a circle where the middle was thick enough to support the soup, but the edges were thin enough that I could fold the little top knot without it turning into a huge knot of dough.

    Perhaps you could ask around in the NYC posts for a place that does crab xiao long bao? I know one (ONLY ONE) restaurant in SF does crab xiao long bao (xie ro xiao long bao) if you order a day in advance. That would be worth a shot if crab is an option. They are divine.

    2 Replies
    1. re: nooodles
      w
      Wendy Lai Jan 3, 2005 08:15 PM

      Where in SF is that crab xiao long bao place??

      1. re: Wendy Lai
        n
        nooodles Jan 4, 2005 12:02 AM

        Shanghai Dumpling House

        It's on Balboa, near 34th. There are numerous posts about it on the SF page, so do a search and find out what other yumminess lies in store for you!

    2. c
      Cyndy Jan 3, 2005 01:56 PM

      I have used this once with some success...perhaps it will help.

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

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