How to Make Xiao Long Bao

The key points

1. The dough should be made with tender fermented noodles;

2. The filling should be mixed with meat jelly.

Precautions

1. Authentic xiao long skin should use a special rolling pin, home

generally use an ordinary rolling pin, you can press the outer edge of the folds

wrinkles, like lotus leaves skirt look can be;

2. When wrapping xiao long, do not have to close the mouth, with the thumb and

index finger holding the edge of xiao long, and gently closed a little;

2.

(Before steaming, be sure to spray water on the surface of the xiaolong, because

when rolling out the xiaolong skin, you need to add a lot of flour, in order to press out the lotus

leaf skirts, if you don't spray water, steamed xiaolong skin will be very

dry).

Method 1

Ingredients

1. Lean meat (4 taels), fat meat (1 tael), flour

(9 taels), boiling water (? cup), cauliflower or sauerkraut leaves (a few

pieces)

2. Seasoning: Salt, Wine (? teaspoon each), Soya sauce (2 teaspoons each), corn starch (2 teaspoons each), minced ginger (1 teaspoon), Seasoning: salt, wine (half teaspoon each), soy sauce, cornstarch (two teaspoons each), ginger paste (one teaspoon), water (four tablespoons), sesame oil and pepper (a little each)

3.

How to do it

1. Mince the lean meat and fat meat together, add seasoning and stir

until gelatinous, then make small meatballs;

2. Sift the flour into a large bowl, slowly add boiling

water, quickly mix well to form a soft dough, and use a little flour to make it feel good; then roll the dough into a long strip shape, and then cut it into rounds, and then grind

into thin rounds. Round the flour skin, put the meatballs into the shape of small dumplings. 3. Put it into a cage drawer and steam for seven to eight minutes, mix well.

Dip the buns in the sauce and serve while it is still hot.

Method 2

1. Add 325 grams of flour to the pot, use 80 degrees Celsius hot water

140 grams (warm water in the summer) and snowflake noodles, pour in torn

leavened noodles, alkaline water, and knead until smooth and soft for the tightly leavened noodles.

2. Pork leg meat grated into the basin, add soy sauce, refined salt

mixed, jelly grated into the meat, add sugar, monosodium glutamate,

onion and ginger mixed into the filling.

3. Dough rolled into long strips, picked into equal sized dosage

40, each pressed flat, with a rolling pin rolled into the middle of the thin side of the thick

round skin (diameter of about 5 centimeters), wrapped in the filling of 25 grams, pinched

15-20 folds of the steamed buns raw billet.

4. Take a small steamer basket, put in 10 billets, on the high fire

boiling water pot steam about 5 minutes. When eating, prepare rose vinegar and young ginger

shreds for dipping.