[Sca-cooks] Shanghai Soup Dumplings, was, Re: Chinese dinner was Period substitute for tomatoes?

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Mon Aug 24 13:50:06 PDT 2009

On Aug 24, 2009, at 4:36 PM, Johnna Holloway wrote:

> And maybe by the time we leave I will have learned how to make soup
> dumplings like they make at Din Tai Fung.
> http://www.shanghaiexpat.com/modules.php?op=modload&name=News&file=article&sid=1103558

Florence Lin's Complete Encyclopedia of Chinese Noodles, Dumplings And  
Breads (probably the one Chinese cookbook I'd choose if I could choose  
only one) uses pork belly, with the rind, as the pork component, with  
the rind supplying gelatin for a rich stock which is an essential part  
of the filling. The ne plus ultra version involves pork and crabmeat,  
I gather.

The Taiwanese fried version (also extremely juicy, sometimes made with  
beef) is good, too.


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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