How to make frozen pork skin:

Step 1 of Shanghai Xiaolong Soup Dumplings

Wash 100 grams of pork skin and cut into small pieces

How to make Shanghai Xiaolong Soup Dumplings

Use the edge of a knife to scrape the front and back sides of the pig skin clean

Step 3

Pour water into the soup pot, bring to a boil and then add the pig skin

Step 4

Stir until the pig skin is rolled up, remove and drain

Step 5

Cut into small dices

Step 6

Pour a new pot of water into the pot, boil and add the diced skin

Step 7

Add 15 grams of cooking wine and 1 tsp of salt, stir evenly

Step 8

Cover and simmer on low heat for 2 hours (or 25 minutes in a pressure cooker)< /p>

Step 9

Put the cooked pork skin soup into a filter and filter out the diced skin (because I like pure skin jelly, I filtered out the meat residue. Friends who don’t mind can do this step Omit)

Step 10

Pour into a container with a lid, cool and refrigerate for more than 2 hours

Step 11

Take out the frozen skin and turn it upside down

Step 12

Cut it into fine pieces

How to make Xiao Long Bao:

Step 13

Mix all dough ingredients (250 grams of all-purpose flour, 140 grams of water (hot water in winter, cold water in summer, warm water in spring and autumn), 2 grams of salt), knead into a smooth and even dough, and cover with a wet cloth Cook for 20-30 minutes

Step 14

Add 200 grams of pork, 1 egg, 10 grams of cooking wine, and a small amount of ginger slices into a food processor and beat into a puree

Step 15

Take a large bowl, mix the minced meat and shredded skin jelly, add 10 grams of light soy sauce, 4 grams of salt, and 10 grams of cornstarch and mix well

Step 16

Shape the dough into long strips, cut into small pieces, and roll into thin round dough

Step 17

Wrap in the meat Stuffing, pleat and wrap into small buns

Step 18

Spread oil on the inside of the steamer, and place the buns evenly into the steamer

Step 19

After the water in the pot boils, put on the steamer and steam over high heat for 5 minutes

Step 20

Cut the ginger into shreds, add it to Zhenjiang vinegar, and steam the soup dumplings After it’s cooked, just dip it into the dish

With its crystal skin, plump soup, and ginger balsamic vinegar, who can be more tempting than me!

Picture of finished Shanghai Xiaolong soup dumplings

Dish features

The soup dumplings served today are not easy to define whether they are Shanghai soup dumplings or Hubei soup dumplings. , because it is completely the way of making Xiao Long Bao in Shanghai. The only difference is that there is no sugar and sesame in the meat filling. However, it is not the way of Hubei because there is no onion, garlic and pepper water in the filling. Generally speaking, it is still biased. There are more in Shanghai. Let’s call it Shanghai Xiao Long Bao. As for whether it is authentic or not, I won’t care.