Soup dumplings

Overview

I have always loved Xiaolongbao, but every time I buy it, I don’t want to eat it until I can finish a few. Because the soup in the soup dumplings is made from jelly skin, it’s a little sticky and greasy after eating, so I rarely buy it and eat it. Today's soup-filled dumplings are the result of learning how to make them from Chef Piao Xiang. They taste very good, the soup is rich and delicious, and the meat filling is smooth and delicious. It doesn't feel greasy at all when you eat it. It's much more delicious than the ones you buy. However, one thing that is a bit lacking is that after the buns are cooled, the outer shell is a little bit hard, so the best taste and texture are best when eaten while hot.

Tags

• staple food
• home cooking
• old man
• afternoon tea
• steamed buns
• jiangsu and zhejiang snacks
• local cuisine
• chicken essence
• ginger powder
• high gluten flour
• light soy sauce
• msg
• minced pork
• old soy sauce
• salad oil
• stock
• sugar
• warm water
• chopped green onion
• plain flour
• salt
• sesame oil

Ingredients

Steps

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

   

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

   

3. 3 After kneading the dough, cover it with plastic wrap and bake for about 10 minutes

   

4. 4 After the dough is well kneaded, knead it again and again. Knead it four times until the dough becomes smooth and chewy. Cover it with plastic wrap and set aside

   

5. 5 Make filling: Add minced ginger, salt, light soy sauce, dark soy sauce, cooking oil, sesame oil, sugar, chicken essence, and MSG into the meat filling and stir evenly in one direction

   

6. 6 After stirring well, add the stock into the meat filling in small amounts several times

   

7. 7 The filling was relatively thin after being mixed with the stock, so I put it in the refrigerator for half an hour to make it easier to wrap

   

8. 8 Before wrapping, add chopped green onion and mix well

   

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

   

10. 10 Take a dose and flatten it with the palm of your hand

    

11. 11 Then roll it into a thin dough

    

12. 12 Add the filling

    

13. 13 Wrap it up like a bun

    

14. 14 Use corn leaves to pad the wrapped buns to prevent them from sticking, then put them in a basket. After the water boils, put them into a steamer, cover them and steam them over medium high heat for 8 minutes

    

15. 15 Eat it while it's hot after taking it out of the pot. The soup will be juicy and delicious. It's delicious when paired with balsamic vinegar!