Ingredients

Lean meat (4 taels), fat meat (1 tael), flour (9 taels), boiling water (? cup), cabbage or sauerkraut leaves (a few slices), seasonings: salt, wine (? teaspoon each), light soy sauce, cornstarch (2 teaspoons each), ginger paste (1 teaspoon), water (4 tablespoons), sesame oil, pepper (a pinch each), dipping sauces: shredded ginger (? teaspoon)

vinegar (2 tablespoons).

How to make it

1: Mince the lean meat and fat meat, add seasoning and stir until it becomes sticky, then shape into small meatballs.

2, sieve the flour into a large bowl, slowly add boiling water, quickly mix well into a soft dough, with a little flour to cool hands,

Will be rolled into a long strip of dough, and then cut into small round particles, crushed into a thin round skin, into the meatballs into the shape of a small dumpling.

3, the steamer cage oil, spread on the leaves, and then oil on the leaves, into the small dumplings steamed in water for seven to eight minutes, mix well

Dip juice together on the table, eat while hot.

How to Eat

Because of the large amount of soup in the xiao long bao, it is important to be careful when eating them.

1. First, place the xiao long in a small dish, being careful not to break it.

2. Take a small bite out of the side of the xiao long and blow on it to cool it slightly. (The soup is hot, so it's best not to eat it directly.)

3. Suck on the soup.

4. Eat the meat with the skin.

(Be sure to suck up the soup before eating, otherwise it will be very easy to splash the soup)