Name: Steamed Dumplings
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 300g pork; 5g Green onion and ginger water; 8g salt; 4g Sugar; 12g Chicken Bouillon Powder; 1 tablespoon Soy sauce; Some pepper; 200g Pepper oil; 1 tablespoon Pigskin jelly; lard; 300g All-purpose flour; 160g warm water

Steamed Dumplings

by Fei Er loves food

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Xiaolongbao, also known as Xiaolong Mantou, is known throughout Shanghai, Nanjing, and Hangzhou for its thin and thin skin. It is a traditional place in Wuxi, Jiangsu, with a history of 100 years. It is made of fine flour, finely selected materials, steamed in a small cage, and has a southern taste. It has the characteristics of not breaking the skin when being picked up, turning over without leaking the bottom, a mouthful of bittern, and the taste is fresh and not greasy. It is fresh and fragrant.

Steamed Dumplings

1. Put warm water in the bread bucket

2. Add all-purpose flour

3. Select the imix program to start kneading

4. It is enough to form a group, about 5-6 minutes.

5. Cover the top of the bucket with a damp cloth

6. Put the green onion, sliced ginger, star anise, and pepper together in a pot with water and boil, pour it in a pot to cool, and filter the raw water for later use.

7. Add salt, sugar, chicken essence, soy sauce, pepper, and pepper oil to the pork filling and mix well. Add the water in batches and stir clockwise until it is viscous. Add the pepper oil and mix well.