Pan-fried Xiaolongbao

Name: Pan-fried Xiaolongbao
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g dumpling skin; 150g Pork (lean); 2 tablespoons Vegetable oil; 1 tablespoon Cooking Wine; 3 tablespoons Shimizu; 1/2 tablespoon salt; 1 small handful Chives; a little White sesame

by Oo妖妖o

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Shengjianbao is very famous in Suzhou-Hangzhou area. I remember knowing that Shengjianbao is still in Suzhou, and there is a restaurant called "Dumb Shengjian" which is very famous. After eating it, I really don't feel it scratched. The skin is thin and juicy, the skin is crispy and the meat is tender on the inside. Think about it also drooling. There are also pan-fried buns in Guangzhou now, which is too far away. When you want to eat, you can only pack it yourself. Mine is still the simplest version of pan-fried buns, because I am still not very good at buns. This time I chose to use dumpling skins. First, it saves time. Second, the dumplings have thin skin, which makes them delicious. You might as well try it at home.

Ingredients

50g Dumpling Skin
150g Pork (lean)
2 tablespoons Vegetable Oil
1 tablespoon Cooking Wine
3 tablespoons Shimizu
1/2 tablespoon Salt
1 small handful Chives
a little White Sesame

Pan-fried Xiaolongbao

1. Prepare the materials

2. Chop the lean pig meat into minced meat, then add salt and cooking wine, and grab it with your hands

3. Add two to three tablespoons of water, then use chopsticks to stir until the lean meat absorbs the water, then add in the same way and stir until the meat is gelatinous

4. Put the dumpling wrapper on the chopping board, sprinkle some flour, and then roll it thinly with a rolling pin

5. Then put the meat in the dumpling wrapper, fold it in half with your hands, and then wrap the other dumpling wrappers.

6. Preheat Liren electric baking pan

7. Pour some vegetable oil on the bottom layer and brush evenly

8. Select the "Fried Pie" function, medium heat, and then put the wrapped xiaolongbao on top

9. In the process of frying, you can add some water to make it easier to fry

10. When it's almost fried until the bottom of the bag turns golden brown, you can sprinkle with chopped green onion and white sesame seeds

Tips:
1. When making the stuffing, if you want the stuffed meat inside to become juicy, you can add a little skin jelly. If there is no skin jelly, add more water and stir;
2. Don't roll the dumpling skin too thin, just thick in the middle and thin in the periphery;
3. Pork fillings can be added with other materials or other fillings, not limited to pork.