I recently commissioned my mom to make some awesome pork and shrimp dumplings. Having watched her and my grandmothers make probably tens of thousands of these little porky bundles of delicious happiness over the years, I figured it’s probably time to document the age old recipe and share with you all. These dumplings are great to make in a big batch because they freeze very easily that they’re a tasty addition to any cold or soup noodle dish.
The Xiao Long Bao is classified as a soup dumpling based on technique in wrapping and filling – a mixture of minced pork, scallions, ginger and gelatinized pork soup; the little bundle is steam-cooked.
One of the lesser known dim sum dishes, the seaweed roll is often overlooked and neglected by most, then scooped up by dim sum aficionados – don’t be that person!