Xiaolongbao, also called steamed buns in Jiangsu, Zhejiang and Shanghai, originated in kaifeng soup dumplings in the Northern Song Dynasty, and was introduced to Jiangnan in the Southern Song Dynasty, where it was carried forward, forming a variety of fillings and flavors, and became a traditional snack in Jiangnan. Xiaolongbao has one cage 10 steamed buns, one with thin skin and plenty of stuffing, and one bite. Compared with big steamed buns, Xiaolongbao is more popular.

Making steamed buns

① Making jelly, adding jelly to the meat stuffing is the key to the juicy soup of steamed buns. Although making jelly is the most time-consuming process, steamed buns without jelly are soulless. Clean fresh pigskin, blanch it in boiling water for 5 minutes, take it out and let it cool slightly, scrape off excess fat on the inside and pig hair and impurities left on the surface with a knife, rinse it off, cut the pigskin into shreds, add a proper amount of water into the pot, add cooking wine and two or three slices of ginger, boil it over high fire and simmer it over low fire 1 hour, filter off pigskin residue and ginger slices, and put it in the pot.

(2) making stuffing, peeling and washing the ginger, cutting the onion into sections, putting into a blender, adding a proper amount of water, beating into juice, filtering the residue of onion and ginger with a filter screen, and decanting the soup for later use; Selecting fresh pork leg meat with fat and thin, washing and draining water, slicing, dicing and chopping into minced meat, putting the minced meat into a basin, adding cooking wine, sugar, salt and pepper, uniformly stirring with chopsticks, pouring onion and ginger juice, and continuously stirring continuously until it is strong, dropping a few drops of sesame oil and uniformly stirring;

(3) Flour mixing and skin making: use snow pollen to mix flour, and the steamed steamed buns are as thin as paper and crystal clear. Pour the snow pollen into a basin, slowly pour it in with warm water at 30℃, stir it with chopsticks in time to form a floccule, rub it repeatedly by hand until the dough is smooth and not sticky, cover it with plastic wrap, simmer it for 10 minute, simmer it and take it out on the chopping board.

(4) stuffing: take out the jelly in the refrigerator, buckle it upside down on the chopping board, cut it into small pieces, take a piece of dough, spread it over the palm of your hand, put the meat stuffing in the middle of the dough with chopsticks, put a piece of jelly in it, and slightly compact it. Hold the edge of the dough with your thumb and forefinger respectively, hold the thumb and forefinger of one hand outward, and press out a wrinkle along the edge of the dough with the thumb and forefinger of the other hand inward.

⑤ Steaming: spread a piece of gauze soaked in hot water on the small steamer, place the steamed buns evenly according to the size of the steamer, and pay attention to keeping a good gap so that each steamed bun can be heated evenly. Fill the steamer with water to boil, put the small steamer on it and steam for 5 minutes.