Xiao long tang bao

1. The chinese for this dish can be transliterated as anything from "show loong tong bow" to "hsiao lung t"ang pao" to xiao long tang bao* little juicy steamed rolls.
2. juicy steamed buns with pork mix first 8 ingredients.
3. Divide into 24 portions.
4. Cut aspic into 24 portions.
5. Kneadi dough 5 min; roll out into a thin baguette; cut into 24 pieces.
6. Flatten each piece into a 2" round; then go around with your fingers and squeeze the edges thin - the result should be a medium-thin center and a thin outside.
7. Put 1 portion (½ oz) filling in the center of each round; top with 1 portion of aspic.
8. Bring up the sides of each round and twist up in a decorative pattern, making sure to seal the top. If holes appear, patch them at once! put each dumpling on a square of waxed paper or a piece of bok choy leaf and steam, preferably in a bamboo steamer, for 8 min. serve hot. Note on aspic: if you don"t have any on hand, use about 1 ½ c of homemade chicken broth (or good-quality canned low-salt broth): boil 1 c of broth, uncovered, for about 2 min (reducing it quite a bit) while dissolving 1 envelope gelatin in the other ½ c. mix together and stir over low heat until all gelatin is dissolved.
9. Chill.