well I will get the book then , I tried making the steamed bao things and they looked bad ,plus the dough I used ,just some bread dough I was making and that was a mistake. the meat filling was good, just the regular potsticker meat I always make with a little extra shrimp ,and fennel seed / five spice to strenghten the taste because of the steaming . I make potstickers regularly and use storebought square wonton wrappers. I make up 30-40 of them in jig time ,line them up so they overlap by a bit and spray them with water ,the wrapper on top lets the one below get moistened on just two sides , fill and fold over one at a time ,they are now triangles, when they are all filled I spray all of them on the facing side and fold the three edges under . they look like overstuffed envelops . fry the folded side first ,then the other and glace with corn starch /water/ sesame oil mix with lid on at the end.
Sorry for ramling ,anyway I'll get that book plus her other one and learn the steamed dumpling properly.
Anyone else tried these they are called Xiao long bao
I have the book now -appears laid out well , no metric conversion though . Making xiaolongbao tommorrow pg 59, will add shrimp to the pork cause I like that and have turkey stock mixed with agar made today. Thought I could fry the shrimp shells to extract their flavour and reduce a little heavy cream in them ( strain when done ) as a sort of garnish / sauce
I like the discriptions ,pictures and practical tips she gives, got her other book " Into the Vietnaese kitchen " while I was at it ,we'll see about that one.