Small dumplings are a famous traditional snack in the south of the Yangtze River in Shanghai, Jiangxi Province, Zhejiang Province (Hangzhou), Jiangsu Province (Nanjing, Changzhou, Wuxi), Wuhu, Anhui Province and other areas.

Originally from Kaifeng in the Northern Song Dynasty, the soup dumplings came to Hangzhou in the Southern Song Dynasty with the Song Dynasty, and then flourished in the southern region. There is a secret to make the skin thin and the filling beautiful. When making the skin, the flour should be cooked in boiling water to make the skin soft and smooth; if raw flour is used, it will be too dry. Filling to have juice to be delicious, but the filling will be very difficult to pack with water, with a few moments into the refrigerator, so that the oil and water are solidified before wrapping, after steaming the xiao long bao will be very tasty.

Hangzhou xiaolongbao practice:

1. hot pot cool oil onion and ginger a little burst incense, add June fragrance sweet noodle sauce, then pour in soy sauce and thirteen spices, slightly sticky on it.

2. Pork and cooled sauce and stir together, and then pour in green onions and ginger, sesame oil, this is the filling is ready.

3. In advance of the dough well developed, it began to wrap it? I also do not know how to bun, the look is not good, but the flavor is beautiful, the sauce is rich, twenty minutes to cook come to eat it.

1, lean meat and fat meat with chopped, add seasonings stirred until the gelatin, respectively, into small meatballs.

2, flour sifted into a large bowl, slowly add boiling water, quickly mix well into a soft dough, a little flour to cool hands, the dough rolled into a long strip, and then cut into small round particles, milled thin into a round powder, into the meatballs into the shape of a small dumpling.

3, the steamer basket oil, laying on the leaves, and then oil on the leaves, into the small dumplings steamed under water for seven to eight minutes, mix well.

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