Steamed Dumplings

Name: Steamed Dumplings
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 150g Flour; 160g water; 1g salt; 300g Pork filling; 12g Salad oil; 5g ginger; Some chopped green onion; 5g Soy sauce; 3g sesame oil; 5g Sugar; 0.5g Chicken Essence; 0.5g MSG; 200g Broth

by 1 coarse tea and light rice 1

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Xiaolongbao has always been a favorite, but I don’t want to eat it every time I buy a few, because the soup in the soup is made with skin jelly, which is a little sticky after eating, and it’s a bit greasy. So it is rarely bought and eaten.
Today’s "Soup Xiaolongbao" is the result of learning from the little chef’s fragrance. The taste is very good, the soup is rich and delicious, the meat filling is smooth and delicious, and it is not greasy to eat in the mouth. It is better than bought eat a lot. However, what is lacking is that after the buns are cooled, the skin is slightly harder, so it is best to eat them while they are hot in terms of taste and texture.

Steamed Dumplings

1. Put high-gluten flour, low-gluten flour and 1g of salt in the basin

2. Slowly add warm water to mix the flour into a flocculent

3. After the dough is formed, cover it with plastic wrap and make it for about 10 minutes

4. Knead the dough after it is done. Repeat the kneading process four times until the dough becomes smoother and smoother. Cover with plastic wrap for later use.

5. Making fillings: add ginger, salt, light soy sauce, dark soy sauce, edible oil, sesame oil, sugar, chicken essence, and monosodium glutamate into the meat filling and stir evenly in one direction

6. After stirring well, beat the broth into the meat a few times a few times

7. The filling is thinner after being mixed into the broth, I put it in the refrigerator for half an hour to make it easier to pack

8. Stir in chopped green onion before wrapping

9. Divide the dough into about 20g pasta and sprinkle with dry flour to avoid stickiness

10. Take a tablet and press it down with the palm of your hand

11. Roll it out into a thin dough

12. Put the filling

13. Wrap it up like a bun

14. Put the wrapped buns on a corn leaf mat to prevent sticking, and then put them in a bamboo basket. After the water is boiled, put them in the steamer. Cover the lid and steam for 8 minutes on high heat. Eat them while they are hot. It's delicious, and it's delicious when served with balsamic vinegar!

Tips:
1. The more times you knead the dough, the smoother the dough will be
2. The more meat broth is added, the more soup will be in the soup dumplings
3. There is no corn leaf underlay, and you can also apply a layer of oil on the cage to prevent sticking
4. The soup dumplings just out of the pot are relatively hot. When eating, you must first bite into a small bite to let the heat escape before sucking the soup inside.