Beef and Onion Xiao Long Bao

Prepare the ingredients, onions, beef, flour, yeast, soy sauce, salt and a clean food processor.

First dissolve the yeast in warm water. Be careful not to make the water temperature too high, around 20 degrees is enough. Too high a temperature will kill the activity of the yeast.

Put an appropriate amount of flour into the basin, pour in the melted yeast, and start kneading the dough.

During the kneading process, add water and flour according to actual conditions and knead into a dough.

The kneaded dough should be moderately soft and hard, and should not stick to your hands when pressed lightly with your fingers. Seal the basin with plastic wrap and let it rest. When the temperature is high in summer, the time to wake up is 30 minutes to 1 hour, and in winter when the temperature is low, the time to wake up is 2-3 hours.

While the dough is resting, you can prepare the bun filling. First, soak the beef cubes in cold water for about 30 minutes to remove the blood and cut into small pieces.

Place the cut beef cubes into a food processor, add a small amount of water, and grind the meat.

After mincing the meat filling, add an appropriate amount of water, soy sauce, salt, and cooking wine (optional) according to the softness and hardness of the meat filling, and stir clockwise until stiff. The beef itself tastes very delicious, so no seasonings such as thirteen spices are added. Be sure to keep stirring in one direction.

Cut the onions into small pieces and smash them in a food processor or chop them with a knife. If you use a food processor, 10 seconds is enough. If you beat it for too long, too much water will be added and it will turn into onion juice.

Let the dough rise until almost doubled in size.

Place flour on the board and knead to squeeze out the air bubbles in the dough.

Roll out the dough, slightly thicker, to medium size.

Rolled out dough. Pour the chopped onions into the meat filling and mix well (you don’t need to put the onions too early, just add them to the meat filling when you want to wrap them to avoid the salt from making the onions watery)

Open the package and add appropriate amount of meat filling.

Make a ball, and twist the dough together counterclockwise at the opening. Note that the pleats can be denser, and just pick up the edges of the dough to avoid the middle of the bun being too thick.

Wrapped finished product.

After the buns are wrapped, let them wake up for about 15-20 minutes. You can weigh the buns with your hands to feel the feeling of the buns that have just been wrapped and the buns that have been awake for a while. The former is heavier, while the latter feels a bit lighter. Put cold water in the pot, put the buns on the drawer (you can lightly dust the cloth with some water before placing the buns), let the electric steamer fill up and steam for 20-25 minutes.

After steaming for about 5 minutes, open the lid again and the delicious buns will come out. Enjoy them quickly.

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