Detailed preparation method of Xiao Long Bao:Revealed!
Xiao Long Bao, one of the traditional Chinese delicacies, is famous for its delicious fillings and tender dough. If you’ve been dreaming of making this delicious treat at home, you’ve come to the right place. In this detailed guide, we’ll provide you with step-by-step instructions for making xiao long bao, ensuring you can easily enjoy this mouth-watering treat at home.
How to make Xiaolongbao:
Material:
Pork skin 250g
Water 400g
Ginger slices 10g
Cooking wine 5g
Step:
1. Clean the pig skin, cut it into widths of about 10cm, put the whole piece into a pot of boiling water and cook for 5 minutes.
2. Take out the cooked pork skin and soak it in cold water to cool.
3. Use a kitchen knife to remove the fat (fat) on the inside of the pig skin and clean it.
4. Cut the pork skin into small strips or dices and put them in a container.
5. Add 10g of ginger slices, 5g of cooking wine, and 400g of water (hot water is best), steam over medium heat for 2 hours. After the time is up, use a filter to filter out the soup, cool it naturally and put it in a refrigerator to refrigerate overnight to make “pork skin jelly” (Note: You can also make pig skin jelly by boiling it).
Xiaolongbao fillings：
Material:
Ground pork 300g
Skin jelly 300g
chopped green onion 30g
10g minced ginger (or ginger paste)
salt 3g
sugar 3g
White pepper powder 0.5g
3g chicken powder (optional)
Lee Kum Kee Jinzhen Light Soy 25g
Edible oil 20g
White sesame oil 10g
Step:
1. Chop the pork skin jelly with a kitchen knife, or grind it with a food processor or meat grinder. Try to chop it as finely as possible so that it can be easily mixed with the pork filling. Refrigerate it after cutting to make the cut skin jelly firmer.
2. Filling sauce: In a small bowl, add 3g of salt, 3g of sugar, 0.5g of white pepper, 3g of chicken powder, 25g of light soy sauce, 20g of cooking oil, 10g of sesame oil, 30g of chopped green onion, and 10g of minced ginger, and mix well.
3. Xiaolongbao filling: Put 300g of minced pork in a stainless steel basin, pour in the “stuffing sauce” and stir in one direction with your hands or chopsticks until it becomes gluey, then add the chopped skin jelly and stir evenly. .
4. It is best to refrigerate the Xiao Long Bao fillings for more than 30 minutes before use to make the fillings more solid and easier to use.
Xiaolongbao dough (can make about 40 Xiaolongbao):
Material:
All-purpose flour 280g
150g water
salt 1g
Step:
1. Xiaolongbao dough is made from all-purpose flour, and there is no brand restriction.
2. Put 280g of all-purpose flour into a basin, add 1g of salt and mix evenly. Pour in 150g of water little by little and form a dough with your hands.
3. Cover with a lid or plastic wrap and let it rest for 10 minutes.
4. After the time is up, knead a little and continue to wake up for 10 minutes. 5 When the time is up, knead the dough until smooth.
Xiaolongbao making (can make about 40 Xiaolongbao):
Material:
Xiaolongbao filling 1 serving
Xiaolongbao dough 1 part
Tool:
1 steamer
1 steamer with a diameter of 24cm (optional)
1 piece of steamer paper (or 6–7cm diameter silicone oil-coated bottom paper is also acceptable)
1 panel
1 rolling pin
Step:
1. Put some dry flour on the board, roll the xiaolongbao dough into a long strip, and divide it into 40 dough balls of 8–10g/piece.
2. Flatten the dough and roll it into a round shape with a diameter of 6–7cm. Add 18–20g of Xiao Long Bao filling and wrap it into a Xiao Long Bao shape. You can make the entire filling and dough. About 40 Xiao Long Baos.
3. Place the wrapped xiaolongbao into a steamer or steamer lined with steamer paper or bottom paper, put it into a steamer with boiling water, turn on the steam and steam over high heat for 6 minutes.
Preservation method:
1. Pork skin jelly can be stored in the refrigerator for about 5 days and in the freezer for 1 month.
Note: The freezing and de-icing process will cause the water in the skin to separate. Therefore, the correct way to use it is to boil the frozen skin jelly again, put it in a container and refrigerate it, and it will re-condensate into skin jelly before use.
2. Xiaolongbao fillings can be stored in the refrigerator for about 5 days and in the freezer for 1 month.
3. Wrapped xiaolongbao can be stored in the refrigerator for 1 day and in the freezer for 2 weeks.
Conclusion：
Xiao long bao is a delicious traditional Chinese delicacy, and it takes some patience and skill to make, but once you master the steps, you’ll be able to enjoy delicious xiao long bao at home. Follow our guide to try making some of your own xiao long bao and surprise your family and friends. Enjoy making and eating this mouth-watering Chinese treat!
