Xiao Long Tang Bao

Name: Xiao Long Tang Bao
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork stuffing; Some Skin jelly; Some All-purpose flour; Some salt; A small amount Sugar; A small amount Cooking Wine; Some ginger; Some Soy sauce; Some Chicken noodles; Some MSG

by Zhaojia smiled

4.7 (1)

Favorite

6

Difficulty

Normal

Time

1h

Serving

2

I bought a lot of meat for making fennel dumplings before, and the leftover skin after mincing the meat was made into jelly, so I made soup dumplings."

Xiao Long Tang Bao

1. Add an appropriate amount of water to the minced meat and beat it clockwise or counterclockwise. Add seasonings such as sugar and salt light soy sauce and ginger chicken powder, mix well.

2. Knead the dough with flour and water to form a moderately hard dough. If you are lazy, you can use a thinner dumpling wrapper instead.

3. Take out the finished skin jelly, as long as there is no pig skin on the upper layer

4. Cut the skin jelly into small particles and stir together with the meat filling

5. The dough is added, flattened, rolled into round pieces, and then stuffed into buns. I'm afraid of sprinkling soup, so the bag is closed. If it is a big soup bag with a straw, it can be opened.