Making Soup Dumplings with Hazel Sy: Part 4—Assemble, Steam and Eat!

Shanghai Soup Dumplings – Creating and Cooking from Bryan Pace on Vimeo.

City Spoonful is celebrating Chinese New Year with a four-part video series on how to make Shanghai-style soup dumplings (xiao long bao).

The last installment, “Assemble, Steam and Eat,” is live today, and the delicious final results are below.

Hazel Sy's amazing Shanghai-style soup dumplings fresh from the steamer. Photo by Bryan Pace.

Related feature: Part 1—Making the Broth

Related feature: Part 2—Making the Filling

Related feature: Part 3—Making the Dough

How did we—the humble food lovers at City Spoonful—learn the complex art of making soup dumplings?

All credit goes to Hazel Sy, the culinary maven behind the cooking website Tasty Pursuits. Sy, a former finance consultant turned food blogger, spent months tinkering with her soup dumpling recipe to get the super-concentrated meaty broth, the seasoned ground pork filling, and even the dough just right. She shared her recipe with City Spoonful, so all you have to do is watch and learn.

Get Sy’s full soup dumpling recipe at Tasty Pursuits.

Additional reporting by Anne Noyes Saini

Tags: China, Chinese, Chinese New Year, Hazel Sy, holiday, Lunar New Year, recipe, soup dumplings, Spring Festival, Tasty Pursuits, xiao long bao

This entry was posted on January 26, 2012 at 5:00 am and is filed under Bronx, Brooklyn, Features, Manhattan, Multimedia, New Jersey, New York State, Queens, Recipes, Staten Island. You can follow any responses to this entry through the RSS 2.0 feed.