4th visit to Dragon-I

What is better than to have the best food in town? Being accompany by 2 adorable girls. We manage to take one of the round sofa seat (love seat?) by the window instead of those annoying "squatting" table by the entrance. But due to a sudden surge in the amount of people having dinner together (Peter, Luu, TC, KS, Swee Hua) we have to move into one of those round table in a partitioned area. Food is still very good although service is slow as waitress didn't look our way when we waves and yell out for service in a corner.




Recipe for Xiao Loong Bao

11 oz Pork loin with some fat,-chopped or ground coarse
2 ts Soy sauce
1 tb Sesame oil
2 tb Scallion greens, chopped
1 1/2 ts Ginger root, chopped fine
6 tb Water
1/4 c Stiff aspic -(jellied stock)
1/4 Recipe basic yeast dough

Mix first 8 ingredients. Divide into 24 portions. Cut aspic into 24 portions. Knead dough 5 min; roll out into a thin baguette; cut into 24 pieces. Flatten each piece into a 2" round; then go around with your fingers and squeeze the edges thin - the result should be a medium-thin center and a thin outside. Put 1 portion (1/2 oz) filling in the center of each round; top with 1 portion of aspic. Bring up the sides of each round and twist up in a decorative pattern, making sure to seal the top. If holes appear, patch them at once!

Put each dumpling on a square of waxed paper or a piece of bok choy leaf and steam, preferably in a bamboo steamer, for 8 min. Serve hot.