Zhejiang Huzhou Qianzhang Bao
Instructions
- 1. Soak qianzhang sheets in warm water until soft.
- 2. Mix pork, shrimp, green onion, ginger, soy sauce and sesame oil.
- 3. Cut the thousand feet into squares.
- 4. Place filling in center. Fold into a triangle.
- 5. Tie with dried kelp strips.
- 6. Steam over high heat for 15 minutes.
- 7. You can also make clear soup.
- 8. The skin should be smooth and the filling should be juicy.
Cultural Tips
Huzhou Qianzhang Bao is an important part of Zhejiang’s culinary tradition. This dish embodies the unique flavors and cooking techniques passed down from generation to generation in the Zhejiang region of China. It is often enjoyed during family gatherings and local festivals.
Ingredients
- Qianzhang (thin tofu skin) 4 sheets
- Ground pork 150g
- Shrimp 50g (minced)
- Scallions 3 (minced)
- Ginger 5g (minced)
- Light soy sauce 1 tbsp
- Sesame oil 1 tsp
- Salt 1/4 tsp
- Dried kelp for tying
Instructions
- 1.Soak qianzhang sheets in warm water until soft.