Chinese cuisine is well known for its many types of dumplings. You’ve probably had pan-fired potstickers, and wontons either in a tasty soup or deep fried as an appetizer. If you are a fan of dim sum you’ve likely enjoyed har gow and shumai – shrimp and pork dumplings, respectively – both steamed.
Xiao Long Bao is a round steamed dumpling with soup inside! To eat a Xiao Long Bao, carefully place it on your soup spoon, then take a small bite and drink the broth from the soup spoon or enjoy it together with the dumpling skin. Fun, right?
Today’s recipe is pan-fried pork dumplings from allrecipes.com. The instructions include both shrimp filling and mushroom-tofu filling. Yum!