Xiao long tang bao Recipe

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Xiao long tang bao

Artist:	_	Yield:	24
Categories:	Asian, Bakery, Breads, Chinese, Ethnic, Pork	Rating:	no rating.
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Ingredients:

Procedures:

1	The chinese for this dish can be transliterated as anything from "show loong tong bow" to "hsiao lung t"ang pao" to xiao long tang bao* little juicy steamed rolls ...juicy steamed buns with pork mix first 8 ingredients.
2	Divide into 24 portions.
3	Cut aspic into 24 portions.
4	Knead dough 5 min; roll out into a thin baguette; cut into 24 pieces.
5	Flatten each piece into a 2" round; then go around with your fingers and squeeze the edges thin - the result should be a medium-thin center and a thin outside.
6	Put 1 portion (?oz) filling in the center of each round; top with 1 portion of aspic.
7	Bring up the sides of each round and twist up in a decorative pattern, making sure to seal the top.
8	If holes appear, patch them at once! put each dumpling on a square of waxed paper or a piece of bok choy leaf and steam, preferably in a bamboo steamer, for 8 min. serve hot.
9	Note on aspic: if you don"t have any on hand, use about 1 ?c of homemade chicken broth (or good-quality canned low-salt broth): boil 1 c of broth, uncovered, for about 2 min (reducing it quite a bit) while dissolving 1 envelope gelatin in the other ?c. mix together and stir over low heat until all gelatin is dissolved.
10	Chill.
11	This will make a hard aspic, enough for 3 recipes of this dim sum

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