Name: Shanghai Xiaolongbao
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Sandwich leg; 1 catty dumpling skin; 1 catty pork skin; Some shallot; Some ginger; Some Cooking Wine; Some Sugar; Some Soy sauce; Some pepper; Some starch; Some Vinegar

Shanghai Xiaolongbao

by Rulian meditation

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

Xiaolongbao is one of the few classic snacks in Shanghai. It is characterized by thin skin, plenty of filling and delicious flavor. You can see it in high-end hotels, snack bars, and breakfast shops. The most famous one is the Xiaolongbao in Nanxiang Steamed Bread Store at Chenghuang Temple. Friends who have been here should have the impression that there are always rows next to Jiuqu Bridge. Long queue, wait an hour or two.
Shanghai Nanxiang Xiaolongbao has a history of more than 100 years. The filling of Nanxiang Xiaolongbao is made with a meat sauce made from sandwiched thigh meat, without adding onions and garlic, just sprinkle a little ginger and meat jelly, salt, soy sauce, sugar and water. The skin of Xiao Long Bao is made of unfermented refined flour. The steamed xiaolongbao is small and exquisite, shaped like a pagoda, translucent, crystal clear and yellow, with one bite and one packet of soup, full of body fluid and delicious taste. If you eat it with shredded ginger, balsamic vinegar, and a bowl of shredded egg soup, the flavor will be better. Nanxiang Xiaolongbao is a traditional famous spot in Nanxiang Town, a suburb of Shanghai. Because of its small shape, thin skin and translucent shape, it is steamed in a special small bamboo basket, so it is called "xiaolongbao".
I got some skins when I filled the sausage last time. I saved it and made a soup dumpling. It should be said that it was two times. The juice of the first time was too thick. After biting it, I didn’t have the feeling of "one bite and one packet of soup". Not reconciled to do it a second time, haha, as for the result, look at the picture! "

Shanghai Xiaolongbao

1. Wash the pigskin, add water to the pot and bring to a boil.

2. Cook for about 5 minutes.

3. Take out and drain the water, use a clamp to remove the hair, and use a knife to remove the white fat.

4. Cut into filaments.

5. Put it in a pressure cooker, add ginger onion cooking wine and press for 20 minutes.

6. Pick out the ginger onions.

7. After cooling, pour the soup into the food processor.

8. Play fine.

9. Pour into the soup pot.

10. Adjust salt and pepper.

11. The fire is boiled, and the foam is skimmed.

12. Add green onion knot and continue to simmer for half an hour.

13. Pour into a container to cool and put in the refrigerator.

14. Cut the green onion and ginger into small pieces, add an appropriate amount of water to the cooking machine.

15. Stir.

16. Get green onion ginger juice.

17. Add minced meat with scallion ginger sauce, salt, light soy sauce, cooking wine, and pepper, mix well.

18. Whip up strength in one direction.

19. Take out the frozen skin and chop it up, add it to the minced meat and mix well.

20. Roll the dumpling wraps with a thin edge and wrap them with a proper amount of stuffing.

21. Fold and pinch with your thumb and index finger (it is said that more than 14 channels is better)

22. Boil a pot on the water and steam for 5 minutes.

Tips:
Tips for meditation:

1. The secret of juiciness is that the skin jelly must have more juice, not too thick.

2. Use a rolling pin to roll out the edge of the dumpling skin you bought.

3. When steaming the steamed dumplings, keep the boiling water hot. The steaming time should not be too long.

Shanghai Xiaolongbao

Ingredients

Shanghai Xiaolongbao

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