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.
6.
Wrap the stuffing and knead into 18-24 pleats.
7.
Put it in a steamer, leaving a certain gap. Put the water in a steamer and steam for 8-10 minutes.
8.
Open the window first, then drink the soup, a mouthful and full of scent!
Tips:
The above amount is relatively large, if you are a beginner, you can try a small part first.
