Xiaolongbao

>>9208230
Yes

>tips

buy frozen from chinese supermarket
have pot with elevated stand on the inside so you can put water below - add a table spoon of salt and oil to it
make a bed of lettuce
put frozen dumplings on lettuce
steam

done

>>9208238
Thanks m8

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>>9208230
OP, are you a prime member? There's a little Emeril series Eat World, or something like that. It's only 5 or 6 episodes, and he grabs a chef friend and goes somewhere new. Well, one episode Emeril grabs Mario Batali and they go to compare the top xiao long bao restaurants, one by one. It was kind of hilarious and yet really in depth as they met each owner, toured each kitchen, got the secrets to each. I enjoyed the episode right up til the end when they challenged each other to a cookoff, at which point it became stupid.
Anyway, the conversational aspects to the series, chatting with his friends deeply, seeing Emeril cry in Cuba, was pretty much his best work to date. I recommend.

My tip to you is that you need to make your own stock, and you need a ton of gelatin to render with it, so make sure you do lots of bones and meat both, reduce it, and then chill it down til it's a lovely sliceable gelatin. There's also a trick to sealing those little guys up, but don't ask me. I have made large bao, cause I love the bbq pork fillings, and I have made one with a lot of cabbage, ginger and mushrooms. Once mind you. The dough I find hard. It's a hot water dough. To me, it's just as enjoyable to make pot stickers and buy my won ton skins.