Steamed pork and cabbage dumplings (Xiao long zheng jiao) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 111) by Fuchsia Dunlop

  • lard
  • sesame oil
  • Show all ingredients...

  • EYB Comments

    Can substitute baby bok choy for Chinese cabbage, medium-dry sherry for Shaoxing rice wine, and peanut oil for lard.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute baby bok choy for Chinese cabbage, medium-dry sherry for Shaoxing rice wine, and peanut oil for lard.

  • twoyolks on March 13, 2013

    The filling is very good. The dough is very sticky and stuck to the bottom of the steamer basket. This lead to a number of the dumplings falling apart. I'd consider placing parchment under each one in the future.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.