Little Dragon Dumplings

Name: Little Dragon Dumplings
Yield: Makes 12 Dumplings
Cuisine: China
Ingredients: a pinch of sugar; 3 spring onions/scallions, roughly chopped; 15 ml/1 tbsp chopped Chinese celery; 5 ml/1 tsp cornflour/cornstarch; 5 ml/1 tsp cornflour/cornstarch; 2.5 ml/½ tsp ground black pepper; 30 ml/2 tbsp sesame oil; 30 ml/2 tbsp light soy sauce; 3 spring onions/scallions, roughly chopped; 30 ml/2 tbsp vegetable oil, lard or white cooking fat; soy sauce or chilli sauce, to serve; 30 ml/2 tbsp vegetable oil, lard or white cooking fat; 30 ml/2 tbsp vegetable oil, lard or white cooking fat; 200 g/7 oz raw prawns/shrimp, shelled; 200 g/7 oz/1¾ cups minced/ground pork; soy sauce or chilli sauce, to serve; 200 g/7 oz raw prawns/shrimp, shelled; 200 g/7 oz/1¾ cups high-gluten flour (gou garn fun), plus extra for dusting; 75 g/3 oz/⅔ cup plain/all-purpose flour; 200 ml/7 fl oz/scant 1 cup boiling water; 200 g/7 oz/1¾ cups high-gluten flour (gou garn fun), plus extra for dusting; 75 g/3 oz/⅔ cup plain/all-purpose flour

Preparation info

Makes
12
Dumplings

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Within the dim sum menu, these dumplings, called xiao long bau in Mandarin, are among the most popular. How their name came about remains a mystery, but the dragon reigns supreme in Chinese culture as the most noble of heraldic beasts. Traditionally, these dumplings encase a small quantity of soup, the inclusion of which requires years of training. Imagine biting into a steamed dumpling that contains a tablespoon or two of hot soup! I’m afraid this is beyond all but the most expert chefs, a

Ingredients

Asia
China
Starter

Ingredients

Method