Earlier this year, the boyfriend and I had an amazing time in Hong Kong. That’s a whole separate post, and one where I get over-excited about architecture before complaining about the air quality and the financial inequality.
But the food was amazing.
Particularly amazing were the xiaolong bao we had at Din Tai Fung. If you’ve not had xiaolong bao before (and I hadn’t), they’re these little steamed dumplings, usually filled with minced meat, various aromatics, and – crucially, deliciously – soup.
I know, right? Soup. Turns out the answer is “gelatine”, but we’ll get to that.
Recalling how much we’d enjoyed them, and being non-trivially wonderful, as a Christmas gift, Kit got us both a class learning to make them. It was an oddly serene way to spend a January morning, and thoroughly enjoyable