Xiao Long Bao wrappers
- 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?
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.