Exciting news! I have made it through the tough first round of Project Food Blog and into the second. For this challenge I have been asked to make a classic dish from another culture, and as I am living in the midst of a culture about as different from my own as it is possible to be, I have decided to make the classic and beloved Shanghai dumpling - xiǎolóngbāo.
I spent all day (literally!) yesterday making pork skin jelly, an essential component for making xiǎolóngbāo completely authentic. Xiǎolóngbāo are filled with a fragrant soup,
made possible only by the melting of the jelly during steaming. When I first learnt that the jelly is made from slow-cooked pig skin I have to admit I was pretty repulsed. But they taste so good, and so in the interests of good food I have managed to overcome my repulsion and consume about 500 of the beauties.
Here's how to make the jelly. The next post (my official entry) will tell you how to make the dumplings themselves.
Pork Skin Jelly
400g of pork skin, undyed
Water, for blanching skin
1 inch piece of smoked ham or a ham bone
|The finished jelly|
Labels: food, Project Food Blog, Shanghai