In fact, making Xiaolongbao is very simple. As long as you use the right recipe and the right method, you can ensure that the steamed buns are thin in skin and large in filling. They can be eaten one bite at a time and are very enjoyable to eat.

Making xiaolongbao at home is not only clean and hygienic, but also more reliable to eat, and the fillings inside are all real ingredients, which is more cost-effective than buying them on the street.

I made a large pot of xiaolongbao at home today. The cost is as follows. The flour is less than 2 yuan, and the meat filling is less than 4 yuan when I buy ready-made meat filling in the supermarket. Total* ** spent 6 yuan to make 35 xiaolongbao, which the family enjoyed very much.

The following is a home-made recipe for Xiao Long Bao, including how to mix and knead the dough, and how to adjust the meat filling. Let’s take a look!

Family Xiao Long Bao:

Ingredients: 200 grams of ordinary flour, 15 grams of sugar, 3 grams of yeast powder, about 100 grams of warm water, 200 grams of pork, 2 spoons of light soy sauce, aged Add 1 spoon of soy sauce, 1 spoon of oyster sauce, appropriate amount of chives, 20 grams of cooking oil, and 2 spoons of starch.

Method:

The first step is to prepare a large basin or bowl. A larger container is more convenient for kneading the dough. Pour in 200 grams of ordinary flour, which is all-purpose flour.

The second step is to use a small bowl, fill it with about 10 grams of warm water (it is better not to be hot to your hands), then add 3 grams of yeast powder, stir evenly with chopsticks, let the yeast fully melt, and then pour Fold into flour.

The third step is to prepare about 90 grams of warm water and slowly pour it into the flour. Stir it with chopsticks while pouring it. Stir the flour until there is no large area of ??dry flour and it becomes like catkins. There is no need to pour water, so the amount of water is not fixed and can be adjusted according to the situation.

Pour in water while stirring, and observe at the same time. If there is no large area of ??dry flour and the flour has turned into fluffy form, this is the most suitable dry and wet state, and you can start kneading the dough.

The fourth step is to knead the flour into a smooth dough that does not stick to your hands. The dough kneaded according to my method must comply with the principles of "surface gloss", "basin gloss" and "hand gloss". Neither the pot nor the pot will be stained with flour.

If you want the outer shell of the buns to taste a little chewy, you can knead it for a while. If you like softer buns, there is no need.

Next, cover the pot and let the dough ferment for about 50 minutes.

The fifth step, while the dough is fermenting, we prepare the meat filling for Xiao Long Bao. I bought the minced meat filling directly in the supermarket, took it back and washed it with water. Squeeze out the water and place in a bowl.

About 200 grams of meat filling, with a fat-to-thin ratio of 4:6. This fat-to-thin ratio has the best taste, and it won’t feel too greasy or like chewing wax.

Next, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, an appropriate amount of chopped green onion, and 2 tablespoons of starch to the meat filling. Stir evenly with chopsticks and then add about 15 grams of cooking oil.

The next step is a more critical step. Use chopsticks to stir in one direction again until the pork is tender, so that the taste of the xiaolongbao will be better.

If you don’t want the meat filling to taste too dry when steamed, you can add a small amount of water in several times while stirring, and wait until the water is fully absorbed by the meat filling before adding the next time.

Step 6: After about 50 minutes, the dough will be fermented. The dough after fermentation will be more sticky than the dough before fermentation, so you need to sprinkle a layer of dry flour on the chopping board in advance, and then use your fingers to Also apply a layer of dry flour on the dough, move the dough to the chopping board, and knead to deflate the dough. If it sticks to your hands, continue to sprinkle some dry flour evenly.

Step 7: After the dough is deflated, the volume returns to its original size. At this time, you can take a small piece of dough about the size of a quail egg, flatten it, and roll it into a round shape slightly thicker than the dumpling wrapper. Add a spoonful of meat filling into the dough and seal it.

Step 8: Pour enough cold water into a large pot, add the raw buns, let them rest for 20 minutes, then cover the pot, steam over high heat for 8 to 10 minutes, and simmer for 5 minutes before opening the lid.

The steamed dumplings are out of the pot. Hold them with two fingers and squeeze them from both sides to the middle. Delicious soup will flow out. I gave some to my neighbors and they all said they were very delicious. Let me remember to call her next time I make Xiao Long Bao.