Soup Dumplings (Xiao Long Bao) with Shrimp and Chicken Fillings
Ingredients for Gelatinized Broth
- 2 cups chicken stock
- 1 packet unflavored gelatin
Ingredients for Shrimp Filling
- 1/2 pound shrimp, finely chopped
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/4 cup finely chopped green onions
- Salt and pepper to taste
Ingredients for Chicken Filling
- 1/2 pound ground chicken
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/4 cup finely chopped green onions
- Salt and pepper to taste
Ingredients for Dumpling Wrappers
- 2 cups all-purpose flour
- 3/4 cup boiling water
Instructions
- Prepare the gelatinized broth and set it in the refrigerator.
- Make the dough for wrappers and let it rest.
- Prepare both shrimp and chicken fillings in separate bowls.
- Roll out the wrappers and assemble the dumplings with either shrimp or chicken filling, adding cubes of gelatinized broth.
- Steam the dumplings for about 10 minutes.
Sticky Rice
Ingredients
- 1 cup glutinous (sticky) rice
- 1 1/2 cups water
- Pinch of salt
Instructions
- Rinse and soak the rice in water for 1 hour. Drain.
- Combine rice, water, and salt in a pot. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes.
- Let it stand for 5 minutes before serving.
Cucumber Salad
Ingredients
- 2 medium cucumbers, thinly sliced
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- Salt to taste
- 1 teaspoon sesame seeds
Instructions
- Mix rice vinegar, sugar, and salt until the sugar dissolves.
- Add the cucumber slices and toss to coat.
- Chill in the refrigerator for at least 15 minutes. Sprinkle with sesame seeds before serving.