Pork-and-Crab Soup Dumplings
The secret to getting the soup inside these Chinese soup dumplings, or xiao long bao, is to set the rich stock with gelatin before folding it into the dumpling skin along with the ground meat filling. Slideshow: How to Make Dumplings
The jellied stock can be refrigerated in an airtight container for up to 3 days.
The dough can be tightly wrapped in plastic and refrigerated overnight.
The uncooked dumplings can be frozen on a baking sheet until solid and then transferred to a resealable plastic bag for up to 2 weeks.
Freeze uncooked dumplings on a baking sheet; seal in a plastic bad and freeze for up to 2 weeks. Steam until cooked, 10 minutes.
Crab paste (a concentrated crabmeat condiment) and mushroom soy sauce are available at Asian markets and online at amazon.com.
The vinegar dipping sauce alongside for dipping, or drizzle some of the sauce on top of each dumpling before eating.
Fruit-forward, full-bodied white from Oregon.