How to make and recipe of Xiaolong soup dumplings

Xiaolongbao is like a southern beauty, small and delicate, white and plump. The thin dough wraps the fillings that are barely visible, which makes people imagine a lot. At this time, just taking a gentle bite is enough to make people fall into the gentle land of women immediately. These heart-warming dumplings are not only beautiful in shape, but also very delicious to eat. You can also choose the fillings of the dumplings yourself, so let’s learn about the method and recipe of the dumplings!

1. Ingredients 1/3 Pork leg meat: As the saying goes, "The meat is in the buns, not in the folds." If you want the xiaolongbao to be delicious, the selection of fillings is very important. Fresh pork leg meat with a mixture of fat and lean meat is most suitable for making fillings, and it tastes tender and not greasy. 2/5 Snowflake starch: If you want to steam dumplings with skin as thin as paper and smooth and white, using refined snowflake starch is the best choice. Ordinary standard flour or rich flour are slightly rough compared to the delicate dumplings. 3/5 Pork skin: Adding pork skin jelly to the meat filling is the key to making the soup of the dumplings juicy and thick. Although it takes a lot of time, you must not try to save time by directly stirring a lot of water into the meat filling. This method of "injecting water" is not advisable. 4/5 Seasoning: old ginger, shallot, salt, rice wine, sesame oil, pepper and white sugar. 5/5 The secret of the soup - pork skin jelly 2. Method 1/12 Take 500g of fresh pig skin, rinse it with clean water, and then put it into a boiling water pot and cook for 5 minutes. 2/12 Cook the pork skin as thoroughly as possible. 3/12 Then take out the pig skin, wait for it to cool down a little, and use a blade to remove the excess fat on the inside. 4/12 Cleaning 5/12 Use a knife to scrape off the remaining hair and impurities on the surface of the pig skin, and then rinse it with clean water. 6/12 Preparation 7/12 Cut the pig skin into thin strips and put it back into the pot, add 1 tablespoon (15ml) of rice wine, 2 slices of old ginger and 1200ml of water (you can also use chicken soup to cook the pig skin jelly, which will make the dumplings taste more delicious), bring to a boil over high heat, then turn to low heat, cover and simmer for 1 hour. 8/12 Preparation 9/12 Remove the pork skin and ginger slices from the pot, pour the pork skin soup into a plastic lunch box, wait for it to cool slightly, then move it into the refrigerator and refrigerate for 45 minutes to allow it to completely cool and solidify. 10/12 Preparation 11/12 Press the outside of the plastic lunch box with both hands to separate the jelly from the inner wall of the plastic lunch box, then turn the jelly upside down on the chopping board, cut it into 1cm square cubes with a knife, and then put it in the refrigerator for later use.

3. Make the filling 1/10 Take 1 piece of peeled old ginger (about 10g) and 4 green onions, chop them and put them into a blender, then add 120ml of water and blend into juice. 2/10 Preparation 3/10 Then use a sieve to filter out the chopped green onion and ginger, and sift out the green onion and ginger juice for later use. 4/10 Preparation 5/10 Take 250g of fresh pork leg with fat and lean parts, wash it with clean water and wipe it dry with kitchen towel, cut it into thin slices first, then cut it into thin strips, then cut it into small cubes, and then chop it repeatedly with a knife into minced meat. 6/10 Preparation 7/10 Add 20ml rice wine, 5g white sugar, 2g pepper and 7g salt to the minced meat, and stir evenly in the same direction with chopsticks. 8/10 Preparation 9/10 Then gradually add the scallion and ginger juice into the minced meat, and continue stirring with chopsticks in the same direction until the minced meat is completely beaten together and has become firm, then add 10ml of sesame oil and mix well. 4. Knead the dough 1/7: Pour 300g of snowflake flour into a bowl, then slowly pour in 200ml of boiling water and stir continuously in the same direction with chopsticks. 2/7 Preparation 3/7 Knead repeatedly with your hands to bring all the flour together into a complete dough. 4/7 Preparation 5/7 Let the dough rest in a bowl for 10 minutes and cover it with plastic wrap to make it softer and more moist. 6/7 Preparation 7/7 Take out the dough, sprinkle a little loose powder on it, and continue to knead it repeatedly with the outer edge of your palm for about 5 minutes to make its surface smooth and lubricated. 5. Making the dough 1/10 Use your hands to roll the dough into long strips of uniform thickness, about 3cm in diameter, on the chopping board. 2/10 Preparation 3/10 Use a knife to cut the long noodles into small pieces of dough weighing about 10g each. 4/10 Preparation 5/10 Sprinkle a little loose flour on the small dough and rub it with your palm to make the flour evenly adhere to the small dough. Use the outer edge of your palm to flatten each small dough into a round cake shape. 6/10 Preparation 7/10 Place the small dough on the chopping board, hold the top with one hand, and use the rolling pin with the other hand to roll the dough upwards from the bottom until it reaches 1/3 of the way up. 8/10 Preparation 9/10 Then roll the rolling pin back from the top to the edge of the dough. At this time, use one hand holding the dough to rotate the dough outwards about 45 degrees. Repeat the above steps until the outer circle of the dough is rolled thin and round into a dumpling skin shape. 6. Wrap the stuffing 1/14 Take a piece of dough, place it on the front of your palm, take about 10g of meat stuffing and put it in the middle of the dough. 2/14 Preparation 3/14 Take another small piece of jelly and place it on the meat filling and press it slightly. 4/14 Preparation 5/14 Use your thumb and index finger to pinch the edge of the dough, keeping a distance of about 1cm between them. 6/14 Preparation 7/14 Hold the dough with the thumb and index finger of one hand pointing outwards, and with the thumb and index finger of the other hand pointing inwards, press the edge of the dough to create a wrinkle. 8/14 Preparation 9/14 Then press the wrinkle with the index finger of the free side, and move the thumb and index finger of the hand holding the dough back about 1 cm, and then continue to pinch the edge of the dough to make pleats. 10/14 Preparation 11/14 Repeat the above steps until wrinkles are formed on all the edges of the dough. 12/14 Preparation 13/14 Finally, pinch the edge of the wrinkles, rotate along the direction of the wrinkles, and pinch and press firmly to seal all the fillings in the dough. Be careful not to squeeze out the meat filling and keep the wrinkle in the center of the filling.

7. Steamed Xiaolongbao gets its name from the fact that it is steamed in a steamer, so it must be steamed in a small steamer to be authentic. To prevent the dumplings from sticking to the steamer during the steaming process, you can soak clean gauze with hot water or oil paper and spread it inside the steamer. Place the dumplings neatly into the steamer, leaving a gap of more than 2 cm between them to allow the steam to circulate freely in the steamer and heat the dumplings evenly. Heat water in a pot over high heat, put the small steamer in when it boils, and steam for about 5 minutes. 8. Enjoy 1/3 When tasting the dumplings, make sure to eat them while they are hot. Once they cool down, the skin will dry up and the soup will disperse, and the taste will be greatly reduced. 2/3 rice vinegar (or bright red Zhejiang vinegar) and shredded ginger are essential dipping sauces for eating with xiaolongbao. They are the best choice for relieving greasiness and enhancing flavor. 3/3 Take a gentle bite, the skin is thin, the juice is rich, and the filling is tender. All the previous hard work has turned into this little bit of essence and merged into this exquisite steamed dumpling.

<<: How to make the dough for soup dumplings

>>: What to stew with pork ribs to replenish qi and blood