---------- Recipe via Meal-Master (tm) v8.02
  
       Title: XIAO LONG TANG BAO*
  Categories: Chinese, Loo, Breads, Pork
       Yield: 24 servings
  
      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
  
   The Chinese for this dish can be transliterated as
   anything from “Show loong tong bow” to “Hsiao lung
   t'ang pao” to Xiao long tang bao* Little juicy steamed
   rolls ...Juicy steamed buns with pork
   
   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.
   
   Note on aspic:
   
   If you don't have any on hand, use about 1 1/2 c of
   homemade chicken broth (or good-quality canned
   low-salt broth): boil 1 c of broth, uncovered, for
   about 2 min (reducing it quite a bit) while dissolving
   1 envelope gelatin in the other 1/2 c. Mix together
   and stir over low heat until all gelatin is dissolved.
   Chill. This will make a hard aspic, enough for 3
   recipes of this dim sum.
  
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