Last year CHOW.com invited me to do a video on what goes into making perfect Shanghai soup dumplings (xiao long bao). As you can imagine, I had much to say about the subject, especially after spending 3 weeks making them every day to get the recipe instructions right. It was hard to pick a spot that consistently produced excellent dumplings, and I deliberated for weeks. But CHOW.com producer Meredith Arthur was super patient, even though she was expecting a baby. Then I settled on Shanghai Dumpling King (3319 Balboa Street, between 34th Ave & 35th Ave) located in the Outer Richmond in San Francisco; I’ve mentioned this restaurant before as being the inspiration for the Chinese sugar egg puffs recipe (bai tang sha weng) .
CHOW videographer Eric Slatkin just finished editing the video and released it over the weekend. "The Perfect" is a series of CHOW.com videos that asks experts to share their insights on culinary excellence. Here is what I had to say about Shanghai soup dumplings:
Video presented here courtesy of CHOW.com
For the video above, Meredith, Eric, and I convened at ‘the King’ last September. We had a great afternoon of filming and were very well fed too. The cooks and staff at Shanghai Dumpling King were friendly, gracious, and proud of their xiao long bao. They spoke limited English and I got to practice my Mandarin, which you’ll hear in the video. But we all love food, and their xiao long bao brilliantly communicate the skill, ingenuity, and care that goes into making excellent Asian dumplings.
What do you think makes for a perfect soup dumpling?
If you've got a favorite place to get good xiao long bao, do share your tip in this 1/24/10 post.
A wrapper skin that is pliable but not too thick. One that will hold the soup and not tear when punctured. Of course, the ingredients must be fresh and well balanced in flavor.
We're definitely gonna attempt this soon!
Posted by: Nate | 01/20/2010 at 06:15 AM
I love dumplings, it is one of my favorite snacks.
Posted by: Online Consultation | 01/20/2010 at 06:33 AM
yummo!
Posted by: patti | 01/20/2010 at 05:53 PM
Hey Andrea, I love this video. Great to hear you speak Mandarin. :)
I used to think that they injected the soup inside the XLB, so funny.
Have you tried the Shanghai 生煎包 in 康康小美 in Monterey Park. They are sublime, very very close to the famed Xiao Yang's in Shanghai Wujiang Road.
Posted by: Rasa Malaysia | 01/20/2010 at 06:06 PM
Bee -- I'm sure that my putonghua isn't close to being as good as yours. I try to be charming and eat a lot!
Thanks for the tip on Kang Kang Xiao Mei in Monterey Park. I've not been there but looks like I need to put it on my list! The Hat is across the street, I think, for pastrami. Oh my, I'll have to wear loose pants! ;-)
Posted by: Andrea Nguyen | 01/20/2010 at 08:11 PM
Great video! I'm having friends over this weekend for a Shanghai soup dumpling-making party. I think I might give your Portugese egg tart recipe a try! But before we get to dessert, does anybody have some suggestions for food to serve with the dumplings?
Posted by: Krista | 01/20/2010 at 09:46 PM
Krista -- to go a long with the dumplings, try a noodle dish and some chilled vegetables. I make little salads in advance and whip them out for serving. Cucumbers are easy and here are a couple recipes:
http://www.asiandumplingtips.com/2009/09/watermelon-radish-and-cucumber-salad-recipe.html
http://www.asiandumplingtips.com/2009/09/chilled-cucumber-with-garlic-recipe.html
Or stir-fry seasonal greens with salt and sesame oil for an easy dish.
Posted by: Andrea Nguyen | 01/22/2010 at 02:01 PM
Thanks so much!
Posted by: Krista | 01/22/2010 at 10:07 PM
The perfect xiao long bao - perfectly pleated, thin wrappers (that are strong enough to hold the meat and soup in place while you pick them up with chopsticks - too many tear easily), tender pork filling, intensely flavoured soup.
I am surprised you poke open the dumpling and drink the soup first - I think the joy of the xiao long bao is to nibble away lightly at the top (where the pleats meet) to release a bit of that super hot steam, and eat the whole thing to get the full range of texture and flavour and juiciness :)
In Hong Kong, the best I've had is not, surprisingly, at the famed Din Tai Fung or Crystal Jade franchises, but at a place in Tai Koo Shing, east of the island. Just check this out! http://www.flickr.com/photos/supercharz/2268744396/
Posted by: Charmaine | 01/24/2010 at 04:15 AM
These are the best. What an informative video-- I finally learned why mine keep coming apart! It's all in the eggwash I guess.. Who knew. I wasn't sure how long it would take for me to ever get it right..but I have!
-Sylvia
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