How to make Xiaolongbao

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  1. Prepare the main ingredients: flour, meat, onion and ginger⋯⋯



2.Add a small amount of salt to the flour, slowly add water and stir with chopsticks to form a floc, then knead it into a smooth dough with your hands and place it on the table Go up, turn the basin upside down and wake up for a while.Since flour absorbs different amounts of water, the amount of water increases and decreases on its own.There is a three-light policy for making noodles: basin light (clean), surface light (smooth), hand light (clean), and the noodles will be reconciled!

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  3. Next, mince the meat, mince the green onion and ginger together, and chop the green onion leaves into small pieces.Chopped green onions

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  4. And stuffing: add cooking wine, salt, soy sauce, a little sugar, and sesame oil to the minced meat in sequence , chopped green onion, mix well, then slowly pour in the soup stock, use a fork to stir the minced meat in one direction while adding the soup, until the meat filling becomes sticky and puffy.If there is no stock, use onion and ginger water instead (use boiling water for the minced onion and ginger) soaked water).

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  5. Take out the dough and knead it again, roll it into long strips, and then cut it into small doughs of the same size., flatten it, and use a rolling pin to roll it into a thick middle and thin edge, like a dumpling wrapper.

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  6.Take a piece of dough and put a spoonful of filling, then fold it along the edge to wrap the filling

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  7.Put steamer cloth on the steamer grid and arrange the xiaolongbao neatly.I use zongzi leaves instead The steamer cloth is very easy to use

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  8. Add water to the steamer and bring to a boil, then put on the steamer Steam the Xiao Long Bao for 8 minutes, turn off the heat and simmer for 3 minutes

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  9. Enjoy out of the pot

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  10.Add some mature vinegar, it smells good