Category Archives: Seafood

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

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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)

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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)

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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)

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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)

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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

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Filed under Main Dishes, Pork, Shrimp, Steaming

Karl’s Fish Tacos with Sautéed Peppers

This is a recipe that has evolved over time. Originally, my fish taco filling was simply broiled fish with spices. Recently, I have started making chicken fajita tacos—seasoned chicken with sautéed peppers. Jan is always encouraging me to be more vegetable forward—less meat, more healthy vegetables. I decided to try mixing the peppers with the broiled fish. It has turned into a frequent weekday meal at our house.

Karl’s Fish Tacos with Sautéed Peppers

Karl’s Fish Tacos with Sautéed Peppers
(Sorry, we waz hongry)

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Filed under California Fusion, Fish, Main Dishes, Sauces and Spices, Seafood

Karl’s Wonton Soup

My brother-in-law Dee is coming for another of his innumerable medical appointments at the VA. He is getting tired of the biscuits and gravy that I have been serving the last two times he came. He has requested wonton soup.

Karl’s Wonton Soup

Karl’s Wonton Soup

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Filed under Main Dishes, Pork, Shrimp, Side Dishes, Soups

Karl’s Middle Eastern Seafood Chowder

Last week, Jan really liked the za’atar corn I made and as I was thinking about a weekday meal I suggested that I could add that spice blend to my seafood chowder. She said that if I did, I should also used yogurt—instead if cream—in the dish. So I did.

Karl’s Middle Eastern Seafood Chowder

Karl’s Middle Eastern Seafood Chowder

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Filed under California Fusion, Main Dishes, Potatoes, Seafood, Shrimp

Karl’s Shoyu Ramen

Adapted from a Just One Cookbook recipe

Friday night my family had dinner at a new Japanese Ramen restaurant. While the atmosphere was fairly authentic, the ramen was more than disappointing. The soup was tepid, the noodles under done, and the egg was icy in the middle. Although I have never made anything but instant ramen before, I knew I could do better.

Karl’s Shoyu Ramen

Karl’s Shoyu Ramen

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Filed under Chicken, Main Dishes, Pork, Seafood, Soups