Purslane Minced Pork Xiao Long Bao

Overview

Healthy, nutritious, and fragrant Xiao Long Bao is more than addictive!

Dried purslane and set aside.
Soak in water overnight.
Squeeze out excess water.
Chop.
Place in a basin.
Set aside minced meat.
Chop green onions.
Also put the minced meat and green onions into the basin.
Then add an appropriate amount of salt and a little dark soy sauce, oyster sauce, sesame oil, five-spice powder, and chicken essence to taste.
Mix well and serve.
Add yeast and warm water to the flour, stir to form a floc, let it rise to double in size, and knead into a smooth dough.
Roll into uniform strips and cut into evenly sized pieces.
Roll out into a thick bun skin with thin edges around the middle.
Wrap in fillings.
Already wrapped.
Pour cold water into the pot, bring to a boil over high heat, turn to medium heat and steam for fifteen minutes, then turn off the heat and simmer for five minutes.
Already steamed.
Finished product picture.
Break it open, the skin is thin and the filling is big, and the fragrance is fragrant.