Hangzhou Xiaolong Tang Bao
1.
Remove the fascia from the tenderloin and rinse it well
2.
After chopped, add green onions and continue to chop for a while
3.
The skin jelly is cooked one night in advance, and the ratio of skin jelly to meat is 1:1
4.
Then be patient and cut into small pieces
5.
Season the minced meat with salt first
6.
Then add a tablespoon of the broth and stir it up
7.
Then pour it in and cut into small pieces of skin jelly, and stir evenly
8.
Then start to prepare the dough, the ratio of water to flour is 2 to 5
9.
Then knead the dough vigorously, knead it once with both hands soaked in water and continue to knead until the dough is very smooth
10.
Then knead it into a strip
11.
Then cut into small doses of equal size, about 15 grams each
12.
Roll it out hard, it must be thin enough
13.
Then put on the filling, the skin is so thin that it is almost transparent
14.
Then squeeze it into a bun shape, 18 pleats, I squeeze 22 at most
15.
After the water is boiled, put it on the pot and start steaming. It will be cooked in about 15 minutes.
16.
What is called a packet is soup
17.
18.
Tips:
1. The fascia of the tenderloin must be clean, otherwise it will affect the taste;
2. Don't chop the skin jelly, but cut it slowly or it will melt;
3. It is best when the ratio of water to dough is 2 to 5. I have tried many times;
4. When rolling out the dough, be sure not to sprinkle raw flour, you can use a little oil.
Buy on JD
Buy on Amazon
