Midpoint Legend—Fresh Pork Xiao Long Bao

Overview

Xiao Long Bao is a Chinese snack that I have loved since I was a child. Hangzhou people call it Xiao Long Steamed Bun. Xiao Long Bao is a traditional snack that originated in the Jiangnan area. It is popular in Shanghai, Changzhou, Wuxi, Hangzhou and many other places, and has become popular in various places. They have become their own characteristics, such as Changzhou's delicious taste and Wuxi's sweet taste, but they all have the same characteristics such as thin skin, juicy, fresh and delicious. The century-old Zhiweiguan store in Hangzhou is the most famous for Xiaolong Mantou, and it is also Zhiweiguan's specialty dim sum. Nowadays, Nowadays, Xiao Long represents not only a well-known dish, but also represents the childhood memories of diners. When I was a child, I felt very happy when I could eat a Xiao Long Steamed Bun, a small bowl of white porridge, a small dish of Xiao Long Steamed Bun, and a small plate of pickles. Such a breakfast is something I will never forget. The characteristics of this snack are that it has many wrinkles, thin and smooth skin, juicy and fragrant meat, and overflowing aroma of meat. It is shaped like a chrysanthemum and closes like the mouth of a crucian carp. Let’s reminisce about this classic snack from childhood.

Tags

• staple food
• home cooking
• children
• old man
• breakfast
• huaiyang cuisine
• steamed buns
• jiangsu and zhejiang snacks
• flour
• hot water
• pork stuffing

Ingredients

Steps

1. 1 The raw materials prepared first are as shown in the picture, which are roughly 1 catties of flour, steamer basket, gauze, rolling pin, spatula, and measuring cup (the method of making Xiaolongbao meat filling is in another post of mine. If you want to see it, you can look it up. The flour I used is all-purpose flour, which is used by the pastry chefs in Zhiweiguan. It is high-gluten flour. The advantage of high-gluten flour is that it tastes very strong and the skin is very strong, and it is more malleable and easy to wrap. The disadvantage is that it is troublesome to roll out the skin, because the high-gluten flour has good elasticity. Some places like to add a certain proportion of medium-gluten flour to the high-gluten flour to neutralize it. This is also possible)

   

2. 2 Weigh 500 grams of flour, then prepare about 300 ML of hot boiling water, slowly pour the boiling water into the flour, stir the flour with a rolling pin while pouring, so that the flour becomes snowflake-like, and then knead the flour into a ball

   

3. 3 Take it out and continue kneading it on a wooden chopping board until the dough is smooth and not sticky to your hands (knead the dough to three levels, that is, the chopping board is light, your hands are light, and the dough is light)

   

4. 4 After kneading the dough, cover it with wet gauze and let it rest for 10 minutes

   

5. 5 , after waking up, the dough may be a little sticky. Sprinkle some dry flour, continue kneading for a while, and then roll the dough into a long strip (the key to rolling the dough is to keep the thickness and smoothness, and use even force when kneading, and use the heel of the palm to knead)

   

6. 6 After rolling the strips, pick off evenly sized dough with your hands, then sprinkle dry flour on the dough, press it into a round shape, and then start rolling out the dough (you can use a scraper to cut the dough if you don’t know how to pick the dough)

   

7. 7 Roll out the skin until it is thick in the middle and thin around the edges. After rolling out the skin, add the meat filling,

   

8. 8 Then pull one end of the leather, pleat and turn it while pulling, and then close it, leaving a small opening on the top of the bun

   

9. 9 Add enough water to the pot, then put a steamer basket. After the water boils, add the steamed buns and steam them over high heat for 10 minutes. Then pour a small dish of balsamic vinegar and add an appropriate amount of shredded ginger to dip the steamed buns