This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
The trick to soup dumplings, seemingly miraculous shots of savory, meaty broth encased in steamed dough, is both simple and clever. They're made using a collagen-rich pork stock that gels as it cools; the jelly can then be sliced and mixed with ground pork and aromatics and used as filling. The soup reliquefies as the dumplings steam, ready to be slurped out upon serving. —Margo True, from "Secret Soup" (April 2004)
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
Meant to be eaten cold, this Sichuan dish, like much of the cooking of that northern province, is quite spicy.
This menu for Chinese New Year brings together the diverse flavors and textures of Chinese cuisine.
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