Steamed Dumplings

Name: Steamed Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork filling; Some Skin jelly; Some shallot; Some ginger; A few pieces Cabbage leaves; Some Flour; 2 egg; Some Cooking Wine; Some salt; Some Soy sauce; Some sesame oil; Some pepper; Some Balsamic vinegar

by Le: eating

4.8 (1)

Favorite

2

Difficulty

Normal

Time

2h

Serving

2

Xiaolongbao, known as Xiaolongbao by Kaifeng people, has a thin skin and a big filling. The soup is oily, soft and fragrant. It is white and shiny. The food is not as good as the hotel's, so you can feel more at ease eating by yourself. "

Steamed Dumplings

1. Add an egg white and a little salt to the flour to form a moderately hard and soft Sanguang dough. Cover with plastic wrap for 40 minutes.

2. Add a whole egg and an egg yolk to the pork filling, then add cooking wine, salt, light soy sauce, pepper, green onion and ginger water, and whisk in one direction.