Kaifeng Pouring Soup Xiaolongbao

Name: Kaifeng Pouring Soup Xiaolongbao
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Flour; Some warm water; 700g (back leg) Pork filling; 500g (or water) Broth; 3 tablespoons sesame oil; 2 tablespoons Soy sauce; 20g Cooking Wine; 10g MSG; Some Chicken Bouillon Powder; Some salt; 5g Sugar; 25g ginger

by Yan ♥ Mo Xi" (From WeChat.)

4.6 (1)

Favorite

4

Difficulty

Easy

Time

10m

Serving

2

In Kaifeng eating soup dumplings, there is a slogan: "Open the window first, then drink the soup, take a sip, full of mouthful!" It is about biting a small bite on the edge of the bun, then pour the soup into the spoon and drink it, and then Eat the steamed buns in another bite, and the mouthful is full of the aroma of steamed buns.

Kaifeng Pouring Soup Xiaolongbao

1. Add a little salt to the flour and mix it with warm water to form a dough. Until the dough is just wet and dry, the basin is light, the hands are light, and the surface is light. Cover with a damp cloth and leave it for 10 minutes, then continue to knead the dough, repeat at least 3 times.

2. After repeated several times, until the dough is very smooth and gluten.

3. Pour the meat, add soy sauce, cooking wine, ginger, MSG, chicken essence, salt, sugar (the seasoning can be adjusted according to your own taste). With the help of chopsticks, it can also be grasped by hand. Turn in one direction until the minced meat and condiments are completely integrated.

4. Add the broth to the filling in 5-6 times, stirring in one direction until the filling and broth are completely integrated, and stir into a non-thin and not thick filling, and finally put in a small grinding sesame oil and stir evenly (all mixing procedures are in one direction).

5. Rub the kneaded dough into long strips and cut into small pieces. Press flat and roll it into noodles, which are about the same size as usual dumplings.