Pork Dumplings with Aged Black Vinegar
The quintessential Shanghai dish, xiaolongbao are delicate dumplings steamed in bamboo baskets. Han Feng makes hers with gyoza wrappers and a simple pork filling. She first fries her dumplings in a skillet, then adds water to the pan to steam the dumplings so they're tender, juicy and crisp. More Make-Ahead Hors d'Oeuvres Recipes
October 2006