Southern-style Xiao Long Bao Series (Hangzhou Xiao Long Bao, Shanghai Xiao Long Bao, Mushroom and Eel Xiao Long Bao
Southern-style Xiaolongbao Series (Hangzhou Xiaolongbao, Shanghai Xiaolongbao, Mushroom and Eel Xiaolongbao): Compilation of Ingredients and Preparation Methods
Ingredients
flour
500 g
lean pork
350 g
pork skin aspic
200 g
minced ginger
20 g
minced scallion
10 g
Shaoxing wine
8 g
soy sauce
15 g
fine salt
3 g
MSG
2 g
white sugar
12 g
white pepper powder
1 g
yeast
13 g
Instructions
1
Step 1
Put flour into a mixing container, add yeast and mix well, then add 250g warm water and stir to form a dough. Let the dough rest for 1 hour.
2
Step 2
Wash the lean pork, drain off excess water, and mince it. Put the minced pork into a bowl, add Shaoxing wine, soy sauce, fine salt, MSG, white sugar, and white pepper powder, and mix well. Add 150g clean water and stir until the mixture becomes elastic. Then add finely diced pork skin aspic, minced ginger, and minced scallion, and mix evenly to make the filling.
3
Step 3
Roll the dough into a long strip, cut it into 60 small pieces, and flatten each piece. Roll each flattened piece into a thin round wrapper, place a portion of filling in the center, pleat the edges to seal tightly to form raw xiao long bao, and arrange them in a steamer basket. Once all are prepared, place the steamer over high heat and steam until fully cooked, then remove and serve.
Tip: The wrappers for xiao long bao should be rolled slightly thicker in the center. Put the raw buns into the pot with boiling water, and steam for about 10 minutes.
Shanghai Xiao Long Bao
