Wuxi steamed buns
By CadePouros
After more than a year away, I didn't have the opportunity to eat Wuxi Xiaolongbao at home. I always missed it in my heart. I took a bite of the fresh and sweet juice, the chewy dough, and full of memories... I was idle at home that day, so I rushed to the neighborhood center excitedly, bought ingredients and went home, and decided to try it myself.
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Wuxi steamed buns
1
Add salt, monosodium glutamate, sugar, soy sauce, shredded ginger, and green onion juice to the pork stuffing, stir well and set aside. The most important thing to make Xiaolongbao is the soup, which requires the use of pig skin jelly! Pour out the pork skin jelly and cut it into fine cubes, place it into the mixed meat stuffing and stir well.
2
Mix the self-contained powder with warm boiled water until the surface is smooth and does not touch the hand, and the dough is round. Cover the fresh-keeping bag and seal it airtight. Leave it to wake for another 15-20 minutes. The dough is obviously fluffy, as if it feels inflated. Rub the dough into a long strip, cut it into equal pieces with a knife, roll it into a round dough with thick middle and thin sides. Put meat filling in the middle and wrap it up, pinch the folds and close it. Because it is the first time to do it, my experience in closing needs to be improved,(*^__^*) Hehe...
3
I packed two boxes for my classmates to share.
4
Electric rice cookers use a matching steaming drawer, cover it with gauze, press to boil quickly and wait until the water boils, and then put in Xiaolongbao (a space needs to be left between each Xiaolongbao, because the pig skin jelly will melt into soup after steaming to prevent adhesion and leakage of soup). Still cook quickly, steam for 8-9 minutes and leave the pan.
5
It's best to eat while it's hot. Dip it in balsamic vinegar to make it more delicious. O(④_④)OWuxi steamed buns Make Tips
Practice of pig skin jelly: Remove hair and wash the pig skin, put it in clear water and boil,(add appropriate amount of black pepper powder to remove fishy smell), turn to low heat and simmer until the pig skin is crisp, about 30 minutes. Put the pig skin and the remaining soup in the pot into a cooking mixing container and crush it quickly. Because the pig skin is very gelatinous, it is very easy to freeze, especially in winter. Crush into a paste and place it in a plate. In winter, it can be placed outdoors for about 10 minutes to form a transparent jelly. Refrigerate in the refrigerator for 30 minutes in summer. Be sure to lay a layer of gauze in the steaming drawer to prevent sticking to the pan and leaking soup.