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Jan 3, 2005 01:03 PM

Xiao Long Bao wrappers

  • m

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?

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  1. 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

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

      1. re: Wendy Lai

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