Shanghai Xiaolongbao

2024-12-27 14:59:04 4525

Xiaolongbao is one of the few classic snacks in Shanghai, characterized by thin skin, rich stuffing and delicious taste. It can be seen in high-end hotels, snack bars and breakfast shops. The most famous one is Xiaolongbao in Nanxiang Mantou Shop in Chenghuang Temple. Friends who have been here should be impressed. There is always a long line next to Jiuqu Bridge, waiting for an hour or two< br>

Details of ingredients

Sandwich leg meat1 piece
Dumpling skin1 pound
Fleshy skin1 pound

Technique

difficultyintermediate
workmanshipsteam
tastesalty and savory
timeThree hours

Steps to make Shanghai Xiaolongbao

1. Wash the pigskin, put it in a pot with water and bring to a boil over high heat.
Boil for about 5 minutes.
3. Take out and drain the water, clip off the hair with a clamp, and use a knife to remove the white fat.
4. Cut into thin threads.
5. Put it in a pressure cooker, add ginger, scallions, cooking wine, and press for 20 minutes.
6. Pick out ginger and scallions.
After cooling, pour the soup into the blender together.
8. Refine.
9. Pour into the soup pot.
10. Mix salt and pepper.
11. Bring the fire to a boil and skim off the foam.
12. Add scallions and continue to stew for half an hour.
13. Pour it into a container and cool it down before placing it in the refrigerator.
14. Cut the scallions and ginger into small pieces, add an appropriate amount of water into the cooking machine.
15. Stir.
16. Obtain scallion and ginger juice.
17. Mix minced meat with scallion and ginger juice, salt, soy sauce, cooking wine, and pepper powder.
18. Stir vigorously in one direction.
19. Take out the frozen meat skin and chop it into small pieces. Add it to the minced meat and mix well.
Roll out the dumpling wrappers thinly along the edges and wrap them with an appropriate amount of filling.
21. Fold and pinch with your thumb and index finger (it is said that 14 or more folds are recommended).
22. Put boiling water in a pot and steam over high heat for 5 minutes.