Steamed Dumplings
Filled with a mixture of lean and fatty meat, wrapped in scalded dough, shaped like small steamer buns, and steamed.
Ingredients
lean pork (minced)
fat pork (minced)
flour (sifted)
boiling water
napa cabbage leaves
several slices
salt
1/2 tsp
rice wine
1/2 tsp
light soy sauce
2 tsp
cornstarch
2 tsp
minced ginger
1 tsp
water
4 tbsp
sesame oil
a pinch
white pepper
a pinch
julienned ginger (dipping sauce)
1/2 tbsp
vinegar (dipping sauce)
2 tbsp
Instructions
1
Step 1
Mince the lean pork and fat pork together, add the seasonings and stir until the mixture becomes sticky, then form into small meatballs.
2
Step 2
Sift the flour into a large bowl, slowly add the boiling water, and quickly mix into a soft dough. Dust with a little flour to prevent sticking, roll the dough into a long strip, then cut into small round pieces. Roll each piece flat into a round wrapper, place a meatball inside, and shape into xiaolongbao (soup dumpling) forms.
3
Step 3
Grease the steamer basket and line it with the cabbage leaves, then grease the leaves as well. Place the dumplings inside and steam over boiling water for 7 to 8 minutes. Stir the dipping sauce together, serve alongside the dumplings, and eat while hot.
