The simplest way to make xiao long bao, the skin is thin, the filling is large, tender and juicy, and it can be cooked in 10 minutes

Today I will share with you fresh meat xiaolongbao

Ingredients: pork, dumpling skin, ginger, eggs, white pepper, cooking wine, light soy sauce, sesame oil, salt

Specific steps:

1. Clean the ginger, scrape off the skin, first cut into thin slices, then into thin strips, and finally cut into minced ginger, the finer the better;

2. Prepare a piece of front leg meat with three points of fat and seven points of skinny, use a meat grinder to grind the meat into a meat filling, put the ground meat filling in a bowl, pour in the chopped ginger, sprinkle in an appropriate amount of salt, a small amount of white pepper, cooking wine, light soy sauce, a small amount of sesame oil, and then beat into the egg white part of an egg, sesame oil can lock the moisture of the meat filling, making the steamed xiaolongbao meat filling more tender. Then use chopsticks to stir the meat filling in the same direction, so that the minced meat completely absorbs the moisture of the egg white, so that the steamed xiao long bao is tender and juicy. After the meat filling is stirred, set aside for later use;

3. Buy back the dumpling skin, take a few pieces and stack them together, and then use a rolling pin to roll the dough thinner, roll it slightly larger than the dumpling skin, and roll out the remaining dough in the same way to make it thinner and larger, and tear the dough completely after rolling it for later use;

4. Prepare half a bowl of water, take a piece of rolled dumpling skin, evenly smear a little water on the edge of the dough to facilitate sealing, use a spoon to take an appropriate amount of meat filling and put it in the dumpling skin, according to the method of making xiaolongbao embryos, seal the dough, don't pinch too tightly when closing, it is best to leave a small mouth, the gravy comes out with the heat when steaming, and wrap all the xiaolongbao embryos in the same way;

5. Pour an appropriate amount of water into the steamer, put a layer of oil paper on the steaming rack, put the wrapped xiaolongbao in the steamer, and place some positions before each xiaolongbao, cover the pot and steam on high heat for 10 minutes. Because it is a skin made directly from dumpling skin, it does not need to be proofed, and it can be steamed directly in the pot;

6. After 10 minutes, turn off the heat, simmer the steamed xiaolongbao for 5 minutes before removing from the pot, open the lid of the pot, take out the xiaolongbao, the xiaolongbao is thin and filling, juicy and fragrant, and I ate several in one go.

Tips:

1. Choose three fat and seven thin front leg meat or pork belly for the meat filling of xiaolongbao, which is not suitable for all lean meat, and the taste will be better if there is fat and thin.

2. Because this is not a dough made of dough, you don't need to rise after wrapping, you can steam it directly in the pot.