Bamboo Shoot and Fresh Pork Xiaolongbao
Rice cookers heat up very slowly compared to steaming directly on a stovetop, so warm water should be used.
Story
Unlike steaming directly on a stovetop, a rice cooker heats up at a much slower pace, making warm water a helpful addition to the cooking process for these delicate dumplings.
Ingredients
Flour
Shredded bamboo shoots
Minced pork
White sugar
Yeast
Water
Salt
Light soy sauce
Dark soy sauce
Ground pepper
Cooking wine
Instructions
1
Step 1
Prepare the ingredients.
2
Step 2
The fermented dough.
3
Step 3
Put the minced meat in a container and marinate with salt, light soy sauce, dark soy sauce, pepper, and cooking wine.
4
Step 4
Wash the shredded bamboo shoots and slightly stir-fry them in a wok to dry out the moisture.
5
Step 5
Cut the bamboo shoots into small pieces.
6
Step 6
Put the bamboo shoots and the marinated minced meat into a bowl and mix well. Stir vigorously until the mixture becomes sticky to form the meat filling.
7
Step 7
Divide the dough into small portions.
8
Step 8
Take one portion and press it flat, keeping the center thick and the edges thin.
9
Step 9
Wrap into buns and let rest for 15 minutes.
10
Step 10
Wrap them one by one.
11
Step 11
Steam in a rice cooker. Place them in the pot with warm water. Once the water boils, turn off the heat after 10 minutes, and keep the lid closed to rest for 3 minutes.
12
Step 12
Open the lid and remove the buns from the pot.
