Xiao Long Bao
Baton Rouge, LA - These past couple weeks, we’ve been simultaneously settling down in our new home, job hunting, rebuilding the photo studio space, and (Sara’s) prepping for a field research trip to Peru. With all the chaos and literal clutter, it’s tough remembering to pause, spend time with each other and actually make food that we enjoy.
One of our favorite meals, and something that’s nearly impossible to make without steaming: xiao long bao. If you don’t know, they’re small steamed dumplings with a pork filling that partially turns to broth when cooked. They’re generally served with a dipping mix that’s one part soy sauce and two parts black vinegar. Ginger, and chili sauce are highly recommended.
Jonathan Lai
