Shanghai Xiao Long Bao

Overview

Xiaolongbao is one of the few classic snacks in Shanghai, characterized by thin skin, rich fillings and delicious taste. It can be seen in high-end hotels, snack bars, and breakfast shops. The most famous one is the Xiao Long Bao at Nanxiang Steamed Bun Shop in Chenghuang Temple. Friends who have been here should have the impression that there is always a long queue next to the Jiuqu Bridge, waiting for an hour or two. Shanghai Nanxiang Xiao Long Bao has a history of more than 100 years. The filling of Nanxiang Xiaolongbao is made from sandwiched leg meat, without adding onion or garlic, and is prepared by just sprinkling a little minced ginger and pork skin jelly, salt, soy sauce, sugar and water. The skin of Xiao Long Bao is made of unfermented refined flour. The steamed steamed dumplings are small and exquisite, shaped like a pagoda, translucent, crystal clear and yellow. Every bite of a packet of soup will fill your mouth with saliva and delicious taste. If you eat it with shredded ginger, balsamic vinegar, and a bowl of shredded egg soup, it will taste better. Nanxiang Xiaolongbao is a famous traditional snack in Nanxiang Town, a suburb of Shanghai. Because of its small shape and thin translucent skin, it is steamed in a special small bamboo basket, so it is called Xiao Long Bao. I got some meat skin from the last time I stuffed sausages, and saved it to make soup dumplings once, or twice. The juice the first time I made was too thick, and I didn’t feel like biting into a packet of soup. I couldn’t bear to do it a second time, haha. As for the results, look at the picture!

Tags

• staple food
• snacks
• pasta
• home cooking
• old man
• breakfast
• steamed buns
• shanghai snacks
• local cuisine
• famous dishes
• cooking wine
• dumpling skin
• light soy sauce
• onions
• pork skin
• starch
• stuffed leg meat
• sugar
• vinegar
• ginger
• pepper

Ingredients

Steps

1. 1 Wash the pig skin, add water to a pot and bring to a boil over high heat.

   

2. 2 Cook for about 5 minutes.

   

3. 3 Take out and drain the water, use a tong to remove the hair, and use a knife to remove the white fat.

   

4. 4 Cut into thin strips.

   

5. 5 Put it in a pressure cooker, add ginger, scallion and cooking wine and press for 20 minutes.

   

6. 6 Pick out the ginger and green onion.

   

7. 7 After cooling, pour it into a food processor along with the soup.

   

8. 8 Beat finely.

   

9. 9 Pour into stock pot.

   

10. 10 Adjust salt and pepper.

    

11. 11 Bring to a boil and skim off the foam.

    

12. 12 Add onions and continue simmering for half an hour.

    

13. 13 Pour into a container to cool and then store in the refrigerator.

    

14. 14 Cut onion and ginger into small pieces, add appropriate amount of water and put into food processor.

    

15. 15 Stir.

    

16. 16 Get onion and ginger juice.

    

17. 17 Add minced meat to onion and ginger juice, salt, light soy sauce, cooking wine, and pepper and mix well.

    

18. 18 Beat in one direction.

    

19. 19 Take out the frozen meat skin and chop it into pieces, add it to the minced meat and mix well.

    

20. 20 Roll out the edges of the dumpling wrapper and fill it with an appropriate amount of filling.

    

21. 21 Use your thumb and index finger to fold and knead (it is said that more than 14 steps are best).

    

22. 22 Add boiling water to the pot and steam over high heat for 5 minutes.