R&H Chinese Food

HOW DO THEY GET THE SOUP INSIDE THE DUMPLING?

Xiao Long Bao’s are a marvel of culinary engineering. At this popular food-court gem, operated by the Sun family since 2009, you can watch the assembly in action. No, the soup is not injected. The wrappers are pleated around small porky meatballs and intensely flavoured gelatin cubes, which melt into hot liquid when steamed.

LUCKY DUMPLINGS

Jiaozi (gaau ji in Cantonese) are crescent-shaped dumplings that are said to bring good fortune. The curved shape symbolizes prosperity because it resembles sycee, gold and silver ingots that were used as an ancient form of Chinese currency. Many different types of dumplings fall under this category, including guo tie (pan-fried) and shui jiao (water boiled). They’re all lucky and are often eaten at the Lunar New Year to bring riches in the coming year.

PRO TIP

Put 1 cup of water in a pot large enough for four cups and bring to a boil. Add frozen dumplings, stir once to prevent them from sticking and let the water return to a boil. Add another cup of cold water and bring it to a boil again. Repeat the cold-water process two more times – three times in total. This technique, known as Dian Shui (add water), keeps the dough tight and prevents the wrappers from falling apart. “That’s how my grandma cooked dumplings,” says R&H’s Michael Sun. “It’s the Chinese way.”