Hot Noodle Xiao Long Bao
1.
Prepare the ingredients
2.
Mince meat, add 12 grams of cooking wine, 30 grams of light soy sauce, 5 grams of salt, 2 grams of dark soy sauce, 3 grams of oyster sauce, 2 grams of sugar, and 1 gram of minced ginger, mix well
3.
Add 40-50 grams of water and beat in one direction
4.
Stir the meat filling with water, add a little starch and stir well, add some starch and the meat will be more tender
5.
Blanch the celery leaves in boiling water and remove them
6.
Too cool and squeeze out the moisture
7.
Drain and chop celery, chop chives into small particles
8.
Put the chopped celery and chives into the meat filling and mix well this filling is ready
9.
Stir the low-gluten flour with just boiling water, pour the water while stirring
10.
Knead into a smooth dough for 15 minutes when dry or hot
11.
Sprinkle cornstarch on the dough and divide it into small portions
12.
Roll out into thin slices a little later in the middle, and cover the ones you don’t use with cloth.
13.
Pack the right amount of stuffing
14.
Pinch out the pleats in a circle, tighten the mouth, and pack a bun
15.
Place in a steamer and steam for 8 minutes
16.
Steamed
17.
Savory little buns
Tips:
Steamed buns made with low-gluten flour are softer and have a better texture.
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