Archive for April 15th, 2007

In this month’s edition of Bon Appetit magazine, they featured a “master class” with Alice Lo, of New York City, on creating Chinese soup buns. They are a delicious take on the idea of a meat-filled dumpling. We found they were reasonably easy to make, once you have created a flavorful soup base that turns to jelly with the addition of gelatin.

Once steamed for 12-13 minutes over cabbage leaves, the buns are ready to eat, and get treated with a sauce of Chinese black vinegar, ginger, and soy sauce.