There is a recipe for Shanghai Soup Dumplings in the new Bon Appetit that fascinates

[orchid]

me. I have never heard of them and they sound so good, has anyone had or made them? I'm fascinated with the idea of the soup being inside the dumplings. I'm thinking this has the possibility of going in the tortured food categorie....Joe...Cathy?http://www.epicurious.com/bonappetit/cooking_class/dumplings

 

[nan]

Don't have magazine yet, but think I will give these a try, seem to have time on my hands! Will see

which of these ingredients I can find, not sure of dumpling wrappers or black vinegar?

Link is to another I plan to try from March BA.
Sprimp and scallop posole.

Thanks for your link!

Nan

http://www.epicurious.com/recipes/recipe_views/views/237327

 

[traca]

I just had these at a restaurant.

The soup soaked into the meat, making them VERY moist. Delish.

 

[orchid]

I just received mine a couple of days ago and was surprised to find the recipe

posted at Epi. I think they used to post the recipes only after it came out on the stands for the public. Just in case you look for ingredients, they have a section that describes some of the little known items. It says: Chinkiang Vinegar:
Also known as black vinegar, is made from glutinous rice and malt, it's mild and sweet.
I have a Chinese market near so I'll make a visit to them for the wrappers. The "folding" of the wrappers will probably be what is time consuming but probably will be like other learning experiences...by the end you've gotten pretty good. LOL

 

[curious1]

I think it's there because it's part of the cooking class. It doesn't come up in a search for me.