How to make Xiao Long Bao
As one of the representatives of traditional Chinese cuisine, Xiao Long Bao is famous for its thin skin, rich fillings and delicious soup. In recent years, with the spread of food culture, the preparation method of Xiaolongbao has also become a hot topic. This article will introduce the steps of making Xiao Long Bao in detail, and attach structured data to help you master this delicacy easily.
1. Materials for making Xiao Long Bao
| Material category | specific materials | Dosage |
|---|---|---|
| Dough ingredients | all-purpose flour | 300g |
| Dough ingredients | Warm water | 150ml |
| Filling materials | minced pork | 250g |
| Filling materials | minced ginger | 10 grams |
| Filling materials | chopped green onion | 20 grams |
| Seasoning | light soy sauce | 15ml |
| Seasoning | Old soy sauce | 5ml |
| Seasoning | salt | 5 grams |
| Seasoning | sugar | 5 grams |
| Seasoning | sesame oil | 10ml |
2. How to make Xiao Long Bao
1. Make the dough
Pour all-purpose flour into a basin, gradually add warm water, and stir while adding until the flour forms a ball. Knead the dough with your hands for about 10 minutes until the dough is smooth and elastic. Cover with a damp cloth and let rise for 30 minutes.
2. Prepare fillings
Put the minced pork into a bowl, add minced ginger, chopped green onion, light soy sauce, dark soy sauce, salt, sugar and sesame oil, stir evenly. To make the filling juicier, add a small amount of stock or water and stir until the filling is absorbed.
3. Make Xiao Long Bao
Divide the risen dough into small pieces, each piece is about 15 grams. Use a rolling pin to roll the dough into a round shape with slightly thin edges. Take an appropriate amount of filling and place it in the center of the dough, pinch out folds and wrap the dumplings well.
4. Steamed Xiao Long Bao
Line the steamer with steamer paper or cabbage leaves, and arrange the steamed dumplings neatly, making sure to leave gaps. After the water boils, put it in the pot and steam it for 8-10 minutes.
3. Things to note when making Xiao Long Bao
| Things to note | Specific instructions |
|---|---|
| Dough proofing | The proofing time should not be too long, otherwise the dough will become soft and affect the taste. |
| Seasoning of fillings | The proportion of seasonings can be adjusted according to personal taste, but it should not be too salty. |
| Packaging skills | The folds should be even when wrapping to ensure a beautiful appearance. |
| Steaming time | The steaming time should not be too long, otherwise the skin will become hard. |
4. Suggestions for eating Xiaolongbao
Xiaolongbao is best eaten hot and tastes better when paired with vinegar and shredded ginger. If you like it spicy, add a little chili oil. Xiaolongbao is not only suitable for breakfast, but also as a staple food for dinner.
With the above steps, you can easily make delicious Xiao Long Bao at home. Whether it’s a family gathering or a dinner with friends, Xiao Long Bao is a popular delicacy. I hope this article can help you master the skills of making Xiao Long Bao and enjoy the fun of cooking.
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