Main Ingredients:

Main Ingredients: Pork (500g), Yeast (4g), Flour (280g)

Seasonings: Salt, Onion, Ginger, Soy Sauce, Corn Oil, Sugar, Butter, Pepper Oil, Water (160g), Sugar (5g)

Preparation:

1, Pork is washed and chopped, and then put into the salt and soup or water, use chopsticks to vigorously beat in the same direction, this step becomes "water", the water is slowly added in several times, until the meat mixture is sticky and smooth.

2, beat the water of the meat mixture and then add the other ingredients, continue to stir and mix evenly, because each person to do the portion is not the same, so I do not have a fixed portion of seasoning, are moderate, according to their own buy how much pork to put, but also according to their own favorite flavors to seasoning.

3, make hot dough, need boiling water (60g) flour (80g), boiling water with a circle way to bring into the flour, and then use a spatula to mix the flour and boiling water into a ball, the dough cooled at room temperature standby.

4, fermentation dough, warm water (100g), yeast (4g), flour (200g) sugar (5g)

Yeast dissolved in warm water, mix well in the flour and granulated sugar, pour yeast water, use chopsticks or hands to mix all the ingredients into a ball, and finally, the loose pieces of the dough rolled into a complete ball of dough, the dough will be moved to the desktop, and the cooled hot dough overlap Transfer the dough to the table and overlap it with the cooled hot dough, then use your hands to knead both doughs until smooth.

5. Let the dough rest at room temperature for 10 minutes. Knead the dough into a long strip, then divide into equal portions and flatten the small portions (the size of which you can control yourself), then use a rolling pin to roll the dough into a thin sheet with a thick center and a thin perimeter.

6, packaged buns in a steamer, leaving each other a gap, cover the steamer lid, for the final rise, (time to the day's weather, the day with 20 minutes) after the dough to rise, the pot of cold water, will be placed in the steamer on the pot, the water boiled, turn to medium-large heat to continue to steam for 8-10 minutes (the whole process of about 15 minutes), steamed buns don't open the lid immediately, turn off the fire after the virtual steam! A few minutes and then open the lid, so that the small dumplings are completed.

Small dumplings, also known as small steamed buns, in Southern Jiangsu, Shanghai, Zhejiang area is customarily called small steamed buns, Sichuan is called small dumplings, a steamer with 10 buns, 10 buns for a cage, which originated in the Northern Song Dynasty capital city of Kaifeng, the soup dumplings, the Southern Song Dynasty in the south of Jiangnan to inherit, develop and evolve into. Xiaolongbao is a famous traditional snack in Changzhou, Wuxi, Shanghai, Nanjing, Hangzhou, Ningbo, Jiaxing, Wuhu, Huizhou, Shengzhou and other Jiangnan areas.

During the Daoguang period of the Qing Dynasty, the modern form of xiaolongbao appeared in present-day Changzhou, Jiangsu Province, and developed their own characteristics in various places, such as Changzhou's fresh flavor and Wuxi's sweet flavor, but all have the same characteristics of thin skin and full of marinade, fresh aroma and deliciousness, etc.

It was also propagated in Kaifeng, Tianjin and other places. And was born in the late Qing Dynasty Tongzhi ten years of Shanghai Nanxiang small cage also has a long history, renowned at home and abroad.

The difference between steamed dumplings and steamed dumplings:

The difference between steamed dumplings and steamed dumplings:

Small dumplings, as the name implies, are steamed in a small steamer basket, and there are 2 kinds: 1, there is a soup, adding the skin jelly, called small dumplings. The skin is thin and sinewy, translucent, the practice is not fermented flour. 2, there is no soup, is the general small meat buns. The skin is not as thin as the one above, and the flour should be fermented. The soup dumplings, as the name suggests, is the buns inside the soup, that is added to the jelly, divided into 2 kinds: 1, big soup dumplings. 2, small soup dumplings is just a different son.

Overall, the soup dumplings than small dumplings slightly larger, and pay more attention to the flavor of the soup, some of the soup dumplings are also made to use a straw to suck the soup inside, the filling flavor and skin flavor may be slightly better.

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