Tuesday, March 17, 2009
Xiao Loong Bao
I love xiao loong bao. I followed this recipe on the web. However, for the skin, I used 3 cups of flour instead of 1. The skin ended up quite tough for me. However, the meat filling was very good. I intend to try making it again. The next time, I will use the skin recipe from other websites but I will retain the meat filling recipe.
I was too lazy to make the soup myself so I just put aside some soup from when I ate pai kut mee suah t'ng (Pork Ribs with Vermicelli Soup) and made the aspic from it.