Hot Noodle Xiao Long Bao

Overview

I like to use hot noodles to make steamed dumplings. The skin is thin and the fillings are big. It’s very affordable to eat at home

Ingredients are ready
Chop the meat, add 12 grams of cooking wine, 5 salt, 30 grams of light soy sauce, 2 grams of dark soy sauce and 1 gram of minced ginger and mix well
Add 40-50 grams of water and beat vigorously in one direction
Add some starch after adding water to make the meat more tender
Blanch celery in a pot of boiling water until soft
Cool in cold water, drain and set aside
Drain and chop celery, chop green onions
Mix chopped celery and chives into the sesame oil added to the meat filling. This celery meat filling will be ready
Scald the low-gluten flour with freshly boiled water and stir while pouring the boiling water
When your hands are not hot, knead the dough and let it rise for 20 minutes
After the dough has risen, sprinkle with cornstarch and divide into small portions
Roll it out into a thin circle and cover it with a cloth if not in use
Stuffing
Turn it around to make pleats and tighten the mouth into a small bun
Place it in a steamer and steam over high heat for 8 minutes
Steamed
Fragrant little buns