Henan Style Xiaolong Soup-Filled Buns

Henan-style snack, Kaifeng Xiaolong Tangbao (steamed soup dumplings) is a famous local specialty from Kaifeng City, Henan Province. With a history of over a hundred years, it was founded by Huang Jishan. It is now operated by the state-owned No. 1 Building Bun Shop and is a renowned savory pastry. The Xiaolong Tangbao features a thin skin and generous filling, with soup that bursts with oil. When lifted from the steamer, the finished product resembles a lantern, and when set down, it looks like a chrysanthemum. They are small, exquisite, and very charming.

Steamed Soup Dumplings

Xiaolong Tangbao

Ingredients:

5 kg fine flour, 5 kg pork hind leg, 1250 g sesame oil, 400 g soy sauce, 150 g cooking wine, 150 g minced ginger, 55 g MSG, 100 g salt, 35 g sugar

Method:

1. Grind the pork hind leg into a filling and place it in a basin. Add soy sauce, cooking wine, minced ginger, MSG, salt, and sugar. In winter, use 4 liters of warm water; in summer, use 3.5 liters of cold water. Add the water to the filling in 5-6 portions, stirring to create a filling that is not too thin or too thick. Finally, add the sesame oil and mix well.

2. Pour the flour into a basin and add 2.5 liters of water (use hot water in winter, warm water in spring and autumn, and cold water in summer). Mix the dough evenly. Do not pour all the water at once. Start with a small amount of water, mixing into small clumps, then gradually add the remaining water to form a dough ball. Knead thoroughly. Repeat the process of adding dry flour three times to adjust the dough from soft to firm. Then, dip your hands in water and knead the dough again until it reaches a consistency that is neither too soft nor too hard.

3. Take the prepared dough from the basin to the work surface and knead repeatedly. Depending on the dough's softness, add appropriate amounts of dry flour, knead, and fold several times. Roll the dough into a long strip, cut into 15g pieces, and roll each piece into a thin wrapper with a thicker center. Fill each wrapper with 20g of filling and pleat it 18-21 times.

4. Place the raw buns into a small steamer basket with a diameter of 32-35 cm and steam over high heat. The steaming time should not be too long, as the buns may lose their bottoms and leak soup. Steam them to order and serve them directly from the steamer. Serve with aromatic vinegar and garlic cloves.