Xiaolongbao

Add 1.250g of low gluten flour to yeast Seasoning with an appropriate amount of white sugar, add enough to warm water and stir well

2. After kneading into a ball, add a small spoonful of lard (the purpose of adding lard is to make the steamed buns appear whiter)

3. After kneading into a smooth ball, cover it with a damp cloth and wake up until the dough has doubled in size

Next, prepare the filling: pork, scallions, ginger slices

5. Chop pork, scallions, and ginger slices into small pieces

6. Mix the three ingredients together, add cooking wine, salt, starch, and cooking oil, and stir evenly

7. Rub the dough twice as big repeatedly into long strips and divide them into equal amounts of small squeezes

8. Roll out the thin edged circular piece in the middle

9. Fill with meat filling

10. Pinch the buns and seal them tightly

11. Wake up the wrapped buns for another 30 minutes and steam them in a steamer for 8 minutes (steam the buns again after the water boils)

12. Complete