Detailed illustration of soup dumplings with pork and green onion sauce

Detailed illustration of soup dumplings with pork and green onion sauce

Overview

Everyone likes to eat Xiaolongbao filled with soup. Not only is it fragrant with meat, but when you bite into it, the juice inside will splash out. This is what makes eating so enjoyable and enjoyable. Pork skin jelly is usually used for soup filling. Because there was no time to make pork skin jelly when steaming the buns this time, I used my tried and tested method. You can also try it, which is to use onions instead of meat skin jelly~~~ The effect is quite good

Tags

Ingredients

Steps

  1. Wash an onion and cut into mince or small cubes

    Detailed illustration of soup dumplings with pork and green onion sauce step 1

  2. Slowly dice

    Detailed illustration of soup dumplings with pork and green onion sauce step 2

  3. You have to chop the minced meat you buy yourself

    Detailed illustration of soup dumplings with pork and green onion sauce step 3

  4. Repeated several times, the meat becomes more elastic

    Detailed illustration of soup dumplings with pork and green onion sauce step 4

  5. Slowly add water and continue stirring

    Detailed illustration of soup dumplings with pork and green onion sauce step 5

  6. Add light soy sauce or soy sauce, I just put soy sauce directly

    Detailed illustration of soup dumplings with pork and green onion sauce step 6

  7. Add peanut oil, I used camellia oil, it’s the same

    Detailed illustration of soup dumplings with pork and green onion sauce step 7

  8. Add a spoonful of black pepper. I used a McFlurry spoon so that everyone can refer to it

    Detailed illustration of soup dumplings with pork and green onion sauce step 8

  9. Add diced onions, mince green onions, and stir together

    Detailed illustration of soup dumplings with pork and green onion sauce step 9

  10. Add an appropriate amount of salt, and then add yellow sauce or sweet noodle sauce when making sauce-flavored buns. It depends on your personal preference. After the filling is mixed, let’s see how the dough turns out

    Detailed illustration of soup dumplings with pork and green onion sauce step 10

  11. After more than an hour, a little dough has filled a basin~~

    Detailed illustration of soup dumplings with pork and green onion sauce step 11

  12. Press it a few times with your fingers and see how it goes

    Detailed illustration of soup dumplings with pork and green onion sauce step 12

  13. Very good, the toughness has come out, just knead it a few more times and it will be ready to use

    Detailed illustration of soup dumplings with pork and green onion sauce step 13

  14. The dough should be as big as an egg,

    Detailed illustration of soup dumplings with pork and green onion sauce step 14

  15. If there is too much filling, it will be exposed, so be sure to use the right amount~~~

    Detailed illustration of soup dumplings with pork and green onion sauce step 15

  16. After just a few uses, the little buns are ready~

    Detailed illustration of soup dumplings with pork and green onion sauce step 16

  17. It took me seven or eight minutes to finish this pile, and the sizes should be basically the same. If it’s too big, it won’t be cooked properly

    Detailed illustration of soup dumplings with pork and green onion sauce step 17

  18. Add water to the steamer and boil the buns in cold water. The meat filling takes a little longer. I used it for half an hour. There is a lot of juice in the buns. Be careful of it splashing on you~~~~

    Detailed illustration of soup dumplings with pork and green onion sauce step 18