1. Pour the flour into the basin and pour some warm water
2. And become flocculent, continue to add warm water
3. Knead into a dough, cover with a damp cloth, and make noodles
4. After 10 minutes of making the noodles, continue to knead the noodles and repeat it several times until the dough is very smooth and gluten. I knead it 5 times
5. Use boiling water to dissolve half of the thick soup to make a stock, let cool and set aside
6. Take a large pot and pour the meat
7. Add all the seasonings, stir the meat filling and seasoning in one direction, until the meat filling and seasoning are completely mixed
8. Add the broth several times
9. Keep whipping up with your hands
10. Take a piece of bad noodles, knead it into a long strip, cut it into ingredients, each of mine is 15 grams
11. Press flat and roll it into a round piece, and roll it out as thinly as possible
12. Pack the stuffing, I pack 25 grams of minced meat
13. Knead into 18-24 pleats, wrap and let stand for 5 minutes
14. Put it in a cage padded with greased paper, keeping a certain gap
15. After steaming the steamer on high heat, steam for 8 minutes
16. The soup-filled Xiaolongbao is finished, so when you eat it, you have to take a small bite to suck the soup!
Tips:The broth must be added in portions, and be beaten repeatedly until the meat is completely absorbed. If it is still a bit thin, you can freeze it in the refrigerator for a while before wrapping! Use warm water when kneading the dough, and the dough should be a little softer! Roll out the dough as much as possible!
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