How to Steam Xiao Long Bao

Ingredients

Main Ingredients

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Wheat flour 250g

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Pork 200g

Accessories

Scallions

60g

Pepper

2g

Oyster sauce

4g

Soy sauce

5ml

Butter

Steamer

Pepper

Steamer

4g

Soy sauce

5ml

Bean starch

2g

Peanut oil

Moderate

Sugar

05g

Soup

Less than half of the bowl

Salt

2g

Water

120g

How to Make Xiao Long Bao

1.

Take a large plate and fill it with flour, use chopsticks to add water while stirring until you finish adding water. You can also pour the water and flour together into the bread machine mixer

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2.

Knead the dough by hand into a smooth mass, this step is very important, the surface is relatively hard must have the patience to have the strength to knead for a while more, will be uniformly blended into a smooth dough, toughness, so that when rolling out the skin of the buns in order to roll out the skin is very thin, you can not use a bread machine instead of, the bread machine is not a very thin. Because of the water less bread machine kneading does not form a ball

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3.

Knead sealed or covered with a damp cloth to rest for more than half an hour

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4.

Wake up the time to do the stuffing, the fat and lean ratio of 2:8 pork chopped into a puree or grinder grated, seasoned oyster sauce, soya bean paste, sugar, pepper, salt to taste, Add oyster sauce, soy sauce, pepper and salt to taste, and mix well in one direction

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5.

Add the stock in small amounts in small batches

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6.

Each time you add the stock, you have to stir it vigorously in one direction, so the meat absorbs the stock completely

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7.

Better meat mixed with finely chopped green onion

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8.

Done filling

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9.

Wake up the dough and roll it into a round strip, divide it into about 10 grams of equal amount of small dough, 250 grams of flour.

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10.

Use a rolling pin to roll out the dough as thinly as possible and wrap the filling around it to close the mouth

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11.

Place the buns into a steamer basket with an anti-sticky cloth, and put the buns into the steamer basket with a big enough distance between them. Picture

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Cooking Tips

1, to do a good job of the small dumplings succulent, do filling To do a good job of small dumplings juicy, when making the filling, you have to beat more hot, if the good filling feel too wet bad package, you can put into the freezer to harden a little bit and then package;

2, want to small dumplings skin is thin enough, the kneading surface is very critical, be sure to vigorously knead for a while more, I have more than 20 minutes until I feel that the dough has a malleable.