The recipe for dunking Xiao Long Bao is as follows:

Materials:

- Pork stuffing: 500 grams.

- Ginger: 1 piece.

- Dough: 500g of gluten flour, 200ml of boiling water.

- Soup: 150ml of chicken stock or broth.

- Seasoning: moderate amount of vinegar, ginger juice, soy sauce and chili oil.

Steps:

1. Put the flour into a large bowl, add 200ml boiling water, mix well, knead into a smooth dough, cover with a damp cloth and let rise for 20 minutes.

2. Add salt, soy sauce, chopped green onion, ginger, soy sauce, cooking wine and other seasonings to the pork filling, mix well and set aside.

3. Cut the dough into equal portions, about 15g each, and roll into a round thin crust; put the filling in the center of the round crust, wrap it up from the outside to the inside, pinch the folds with your hands, and put it into a steamer basket to ferment for 20 minutes.

4. Pre-add chicken broth or broth to the soup, add a small amount of salt, sugar, minced ginger, boil and add the appropriate amount of sesame oil.

5. Prepare the seasoning, mix vinegar, ginger juice, soy sauce and chili oil and stir, season to taste.

6. When the steamed dumplings are ready, open the lid, fill the steam hole of each dumpling with the appropriate amount of soup, cover the lid and shake the steamer to evenly distribute the soup.

7. Seasoning into a small bowl, put the small dumplings infused with soup into the bowl and serve while hot.

Tips:

1. To avoid overly thick crust, roll out the skin as thin as possible, but not too thin.

2. The skin of the buns for the dongtang xiaolongbao must be as uniformly thin as possible in order to hold more fresh juice.

3. After the dumplings come out of the cage, let them dry a little to avoid burning your mouth while eating.

4. When eating, dip the xiao long bao into the seasoning, the juice is flavorful and the taste has a huge boost.