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Baozi Stuffed with Juicy Pork

2025-03-02 02:59:58 2096

The process of making Xiaolong soup dumplings is quite complicated. The process is very complicated, and the time for steaming should not be too long. It should be consumed while it is hot. Because steamed buns contain delicious and hot soup, be extra careful when eating. As the saying goes, one cannot eat hot tofu in a hurry, and the same goes for eating Xiaolong soup dumplings. There is a mnemonic: "Gently lift, slowly move, open the window first, then drink the soup." The key points for eating Xiaolong soup dumplings are all included in it. The meaning of opening the window is to take a small bite first, let the heat dissipate, and then drink the soup in the bag.

Details of ingredients

flour300 grams
Pork belly with five flowers250 grams
Pi Tang Bing350 grams
White sugar10 grams
salt10 grams
soy sauce12 grams
Pepper powder1 gram
Sesame oil3 grams

Technique

difficultyintermediate
workmanshipsteam
tastesalty and savory
timeThree hours

Steps to make Baozi Stuffed with Juicy Pork

1. Put the meat skin into a boiling water pot and let out some water to remove the odor.
2. Remove excess cold water and use a knife to scrape off fat and impurities.
3. Clean thoroughly.
4. Add water and chicken soup to the pot. If there is no chicken soup, add an appropriate amount of chicken powder. Crack the ginger pieces with a knife, tie the scallions and meat skin in the pot and cook together. Boil until the skin of the meat is soft and tender, then remove it. Use a blender to crush the skin and put it back into the pot to cook until the soup thickens. Remove the scallions and ginger, add a little salt to adjust the base (a little salty is enough), pour it into a bowl, cool it down, and put it in the refrigerator to solidify into a frozen skin soup.
5. Cut open a piece of jelly and you can see the ratio of skin to water. If the texture is too thick, it will be very viscous, and if it is too thin, it will easily release water when mixing the filling.
6. Crush the jelly into granules.
7. Grind the pork belly into minced meat, add chopped scallions and ginger, monosodium glutamate, soy sauce, and sesame oil. Mix sugar, salt, pepper, scallions, and minced ginger vigorously.
8. Stir mixed meat filling.
9. Add jelly granules to the meat filling and stir evenly to form the filling core of the small cage soup dumpling.
10. After mixing the flour with cold water, knead it into a dough. Alternatively, semi fermented dough can be used, which means adding this well mixed dough to a piece of fermented dough and kneading it together. Then, roll it out and make it into a leather bag
11. Wake up a little, rub it into a thin strip, and pull it into a pill.
12. Roll the leather into a circular shape with a rolling pin.
13. Wrap it in the filling.
14. Cooperate with both hands, while pinching the folds with the right hand, rotate the left hand for plastic surgery.
15. A steamed bun shaped like a carp's mouth.
16. Pinching out 18-24 folds will look very beautiful.
Steam for about 8 minutes on the steamer until the buns are steaming and the soup is moist in the mouth. Remove and serve.
18. Steamed Xiaolong soup dumplings.