1. First cut the pork into slices.
2. Chop into fine pieces again.
3. Soak in water with green onions and ginger.
4. Add green onion and ginger water to the meat and stir well.
5. Add salt, soy sauce, monosodium glutamate and sesame oil and stir well.
6. Add minced pork skin jelly and mix well to make meat filling.
7. Put the flour in a clean basin.
8. Add lukewarm water and make a dough for 10 minutes.
9. Put it on the panel and knead well, cut and knead into long strips.
10. Cut into uniform sizes.
11. Roll out into a thicker skin in the middle.
12. Put in the meat.
13. Fold and fold the leather along the edges (about 13 folds each).
14. Leave a small mouth in the middle, and you can see the filling core (sometimes are closed and pinched).
15. Wrap it and place it on the panel for a while.
16. Put it in a steamer.
17. Put water in the pot to boil and put it in the basket.
18. Steam on high heat for 10 minutes and it will be cooked.
Tips:Tips for making fresh meat dumplings:
1. The raw skin of the Xiaolongbao should be slightly softened to make it easier to fold. Some use slightly fermented dough (called tender leaven or sub-leaved noodles) to make the crust, which is softer when eaten, but it should not be left for a long time, otherwise it will affect the taste;
2. The thickness of the skin jelly should be appropriate, too thick and greasy, too thin and not easy to freeze, generally 500 grams of skin, about 1500 grams of skin jelly can be added with water.
3. To prepare the filling, you should put in various seasonings and minced meat and mix well (you can also add a little water), and then put the skin jelly, otherwise the minced meat will not mix well and will loosen easily.
4. The method of making skin jelly is a jelly made from pork skin and water. It uses fresh pork skins, shaves the hairs, stretches it out in a pot of boiling water, and pours out the sewage. Put the meat skin into the original vortex, add water to 3 to 4 times the meat skin, set it to a boil on a high fire, transfer to a low fire and simmer until crisp and cooked, mince (or mince with a meat grinder), and return to the original pot , When boiled with high heat until it turns into thick milk, pour it into a container, filter out the residue, cool it and put it in the refrigerator to freeze it (it can also be frozen naturally in winter).
