Karl’s Xiao Long Bao (Introduction)

Note: This recipes for Xiao Long Bao is very complex, basically an article—10 pages—rather than a post. Jan and daughter Miriam suggest that blog readers generally do not like such long posts. This recipe is actually four recipes in one, so I will post three of these as separate posts with an introductory and concluding post. For my readers who do not mind reading a long post, I will also post the entire article separately.

Karl’s Xiao Long Bao (the complete recipe in one post)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Note: Of particular interest—to anyone wishing to make Chinese dumplings—will be the discussion of the science of dumpling dough. Continue reading

1 Comment

Filed under Main Dishes, Pork, Shrimp, Steaming

Karl’s Xiao Long Bao (The Soup)

Since it is impossible to pour hot soup into a raw piece of dough, there had to be a trick to making these soup filled buns. The secret is to turn the soup into aspic—a meat jelly. Many of the “quick” recipes call for using powdered gelatin. The more traditional recipes call for boiling pig skin for hours to break down its collagen to make the gelatin.  If you are using this technique, it is advisable to begin making the soup the day before you plan to make these dumplings.

Karl’s Xiao Long Bao (the complete recipe in one post)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Continue reading

1 Comment

Filed under Main Dishes, Pork, Shrimp, Steaming

Karl’s Xiao Long Bao (The Filling)

The most of the fillings, I found, for XLBs were fairly standard for Chinese dumplings. Pork or pork combined with shrimp with the usual set of seasonings—ginger, green onion, salt, soy sauce, and a touch of sugar. This is not to say that than you cannot make chicken or vegetarian versions of this dish.

Karl’s Xiao Long Bao (the complete recipe in one post)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Continue reading

1 Comment

Filed under Main Dishes, Pork, Shrimp, Steaming

Karl’s Xiao Long Bao (The Wrapper Dough)

The dough  for xiao long bao is the regular hot water dough that you make for any Chinese dumpling. Flour, salt and  warm water that is then kneaded until smooth and elastic. Since this dough usually has only three ingredients—flour, salt, and water—you would think this would be simple.

Karl’s Xiao Long Bao (the complete recipe in one post)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Continue reading

3 Comments

Filed under Main Dishes, Pork, Shrimp, Steaming

Karl’s Xiao Long Bao (Finishing Off the XLBs)

While the dough is resting set up an assembly station. You will need a floured flat surface and a small rolling pin. Put the meat mix with a spoon on one side, the cabbage pieces—drained and dried—and a steamer basket on the other.

Karl’s Xiao Long Bao (the complete recipe in one post)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Continue reading

2 Comments

Filed under Main Dishes, Pork, Shrimp, Steaming

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Xiao long bao (小笼包, literally “little-basket bun”) is the hot new food in San Jose this year—several restaurants have opened or recently started specializing in these Asian delights. XLBs—for short—is a kind of dim sum that falls somewhere between a steamed bun (baozi) and a dumpling (jiaozi). Both of these are usually filled with meat and/or vegetables. Boazi tend to be dry both inside and out. Jiaozi may be moister inside, but are frequently put into a soup. With xiao long bao the hot savory soup is actually already inside the bun with the filling. Son-in-law Chris has challenged me to learn to make this uniquely Shanghai dish.

Note: Although the Taiwanese claim it as their own.

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Note: Of particular interest—to anyone wishing to make Chinese dumplings—will be the discussion of the science of dumpling dough. Continue reading

5 Comments

Filed under Main Dishes, Pork, Shrimp, Steaming

Karl’s Smoked Trout Deviled Eggs

I made some deviled eggs for Jan’s Ethno Breakfast—a local (Bay Area) meeting of corporate ethnologists. We had some leftover smoked trout and I thought I would experiment with it, in case  Jan asked me to make another dish for the next event. Plain deviled eggs are an infinite canvas for creative new dishes.

Karl’s Smoked Trout Deviled Eggs

Karl’s Smoked Trout Deviled Eggs

Continue reading

Leave a comment

Filed under California Fusion, Holidays, Side Dishes

Karl’s Drunken Chicken Mole

Since Jan discovered she is ¼ Cora23&Me, long story—she has become interested in discovering what that means. She has taken an interest in learning Spanish and is taking Mexican food far more seriously. For her birthday, she asked for chicken mole.

Karl’s Drunken Chicken Mole

Karl’s Drunken Chicken Mole

Continue reading

1 Comment

Filed under Chicken, Main Dishes, Sauces and Spices

Karl’s Drunken Pinto Beans

Adapted from an America’s Test Kitchen recipe

When Jan asked for chicken mole for her birthday, the email at the top of my list was from America’s Test Kitchen with a video about chicken mole and drunken beans. The beans sounded like a good side dish for the mole, so I decided to make it myself.

Karl’s Drunken Pinto Beans

Karl’s Drunken Pinto Beans

Continue reading

1 Comment

Filed under Beans, Side Dishes, Vegan, Vegetarian

Karl’s Avocado, Mango Slaw with Lime Dressing

I am making Jan’s birthday meal of chicken mole, beans, and rice. That is a lot of meat and starch, but Jan also likes to be vegetable forward. My original idea was for a mango and avocado salad, but for seven people that would either be very small serving for each person or very expensive.

Karl’s Avocado, Mango Slaw with Lime Dressing

Karl’s Avocado, Mango Slaw with Lime Dressing

Continue reading

2 Comments

Filed under California Fusion, Salads, Vegan, Vegetables, Vegetarian