Dumpling Revolution

Slate covers dumplings. Obviously it’s time for me to learn how to make my own xiaolongbao. Apparently the trick is to make soup, chill it until it turns into a gel, dice the gel (quickly, so it won’t melt), and mix it into the filling.

Then the gel becomes a soup when you steam the dumpling. Ideally the dumpling should be very, very hot when eaten.

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