What is the recipe for Xiaolongbao

Xiaolongbao is a popular food in both the south and the north. The meat or vegetable fillings that can be added to Xiaolongbao are very rich, and the soup in the Xiaolongbao is also very delicious, so many people like to eat Xiaolongbao. If you want to make Xiaolongbao taste better, then you should prepare good quality raw materials and master the correct production steps. There are actually many techniques for making Xiaolongbao.

Filling

Pour the minced pork into a large bowl, sprinkle with chopped ginger (the most convenient way is to use a fine grater to directly grate the ginger into a paste, but be careful not to hurt your hands when grating), then add chopped green onions, light soy sauce, dark soy sauce, sesame oil, sugar, pepper, mix well, finally add the finely chopped pork skin jelly, stir vigorously, and the stirring process must be in the same direction, so that the fibers in the minced meat can be entangled together, making the filling of the dumplings more elastic. Cover the mixture with plastic wrap and refrigerate for 4 hours or overnight.

Kneading

Put 150 grams of water into a large bowl, add salt and stir well, then add flour, and then stir vigorously with a wooden spoon. When the flour in the bowl becomes flocculent, pour it onto the work surface and knead it into dough with your hands. Knead the dough with your hands until it is smooth, uniform and elastic. Do not add water during the kneading process, and there is no need to sprinkle flour on the countertop. If you find that the dough is too hard and tough during the kneading process, put it in a sealed lunch box and let it sit for 5 minutes to allow the gluten to relax.

Cut dough into portions

3. Divide the dough into 4 equal parts, take out one part at a time (keep the rest in a sealed box to prevent it from drying out), roll it into a strip with a diameter of about 2 cm on the work surface, then cut the strip into 12 pieces. When cutting, turn the "noodles" 90 degrees after each cut, otherwise the "noodles" will become flat after a few cuts.

Make Xiao Long Bao

Shape each dough piece and press it into a chess piece shape with your palm. This will be the rough dough for the dough. Use a rolling pin to roll the dough into a round skin with a diameter of 10-12 cm. When rolling, try to make the middle thicker and the edges thinner. Place the dough on your palm, use a small spoon to take an appropriate amount of filling and put it in the center of the dough: starting from one side, fold the edge of the dough into wrinkles; gradually reduce the opening at the top to the smallest, and the xiaolongbao is ready!

Steamed dumplings

Add water to the steamer. According to the size of the steamer, cut a round liner with baking paper and cut some small holes on it for ventilation. If there is no baking paper, you can also cut the carrots into thin slices or use cabbage leaves. In any case, never put the steamed buns directly on the steamer, otherwise all your efforts will be wasted. 9 When the water in the steamer boils, put the dumplings into the steamer. Keep a distance of 3 cm between them to prevent the dumplings from sticking together. Note: Be sure to use boiling water for steaming, not cold water. Steam over high heat for six minutes and then you can take it out and enjoy it.