place them on a tray and freeze until solid, then put them into zip-lock bags and freeze until needed. They can be boiled from their frozen state, but add a minute or two to the cooking time.

XO sauce is served as a condiment at high-end Chinese restaurants in Hong Kong. Despite its name, it has nothing to do with XO cognac - it's called that because the name evokes a sense of luxury ...

And a crowd waits outside the restaurant, hungry for Kurobuta pork soup dumplings ... an ingredient in XO sauce. But the letters have come to suggest a sort of elegance in Chinese cooking.