How to make Xiaolongbao meat filling

How to make Xiaolongbao meat filling

Overview

This is the Nanxiang Xiao Long Bao meat filling method. For reference, the steps may be a little complicated, but as long as you are willing, this is not a problem. To make soup-filled Xiao Long Bao, the method of making meat filling is very important, otherwise it will be dry like steamed dumplings after steaming. Next, let’s make juicy meat filling

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Ingredients

Steps

  1. To make the steamed dumplings juicy, the skin jelly is absolutely essential. First, prepare an appropriate amount of pig skin, chicken feet, green onions and ginger (generally speaking, just pig skins are enough, and chicken feet are not needed. The seasoning formula marked above is not accurate. Please do not mix according to the above ingredients. Please add seasonings according to the actual situation)

    How to make Xiaolongbao meat filling step 1

  2. Blanch the pig skin,

    How to make Xiaolongbao meat filling step 2

  3. Then scrape off the grease on the back,

    How to make Xiaolongbao meat filling step 3

  4. Add onion, ginger, cooking wine and water, and steam for 5 hours (you can also boil it, just boil it for 2 hours. The cooking effect is better. Since it takes a long time, try to choose electric appliances for cooking, such as electric steamers and induction cookers, which are more economical)

    How to make Xiaolongbao meat filling step 4

  5. After steaming, use chopsticks to take out the onion and ginger, then pour the soup into a container, let it cool naturally, seal it well, and put it in the refrigerator for one night until it solidifies (if you have a meat grinder or blender at home, it is best to grind the pig skin and mix it into the skin jelly juice)

    How to make Xiaolongbao meat filling step 5

  6. Then prepare to make the meat filling. The raw materials, accessories and seasonings are sandwich meat, pork rind jelly, green onions, ginger, cooking wine, soy sauce, monosodium glutamate, sugar, pepper, roasted white sesame seeds, sesame oil, and ice water (I used about 3 pounds of sandwich minced meat. Since I don’t have time to make ice at home, I bought a bottle of iced farmer’s mineral water. It’s best to use ice cubes to actually make it. The purpose of adding ice cubes is to lower the temperature of the meat filling. Because it’s very hot in summer, the skin jelly will melt easily. Once it melts, it won’t be ready.)

    How to make Xiaolongbao meat filling step 6

  7. First put the sandwich meat into a container, then add minced onion and ginger, cooking wine, soy sauce, sugar, salt, monosodium glutamate, pepper, and white sesame seeds (several seasonings need to be added in multiple times, so just add a small amount at the beginning)

    How to make Xiaolongbao meat filling step 7

  8. Mix the seasonings well with a wooden spatula,

    How to make Xiaolongbao meat filling step 8

  9. Then add an appropriate amount of ice water,

    How to make Xiaolongbao meat filling step 9

  10. Use a blender to stir the meat filling until it is strong (ice water should also be added in several batches, in small amounts each time). After each addition of water, use a blender to stir the minced meat, then add seasonings, then use a blender to stir the meat filling until it is sticky, then add a little water, and repeat until half a bottle of mineral water is added

    How to make Xiaolongbao meat filling step 10

  11. Then take out the skin jelly, pour the skin jelly into it, and mix it with a blender (my method is Nanxiang-style stuffing method of directly beating the skin jelly and meat into it. Some places also do it separately, that is, the meat and skin jelly are separated, and then put a little meat filling when wrapping, then insert a piece of skin jelly into the meat filling, and then wrap it up. The ratio of skin jelly to meat filling is about 0.5:1)

    How to make Xiaolongbao meat filling step 11

  12. Then at the finishing stage, add an appropriate amount of sesame oil and stir evenly with a blender,

    How to make Xiaolongbao meat filling step 12

  13. The meat filling at this time is in a semi-liquid state, and it is very difficult to make small dumplings. Unless you are a top pastry chef who can ignore all obstacles, ordinary people like us should be more conservative and put it in the refrigerator to freeze and set before wrapping. (After it is done, you can take a little meat filling, steam it and taste it, first to taste the taste, and second to make sure whether it is well made. If it tastes loose and crumbly, it is not well made. If it tastes chewy, it is basically OK)

    How to make Xiaolongbao meat filling step 13

  14. Wrap the upper and lower sides of the container with plastic wrap. It must be completely wrapped without leaving any holes. Then put it in the refrigerator to freeze overnight. Generally speaking, it takes 2 days to make the meat filling of Xiao Long Bao. The production time is not long. The main reason is that the skin needs to be frozen overnight to solidify, and the meat filling needs to be frozen overnight to set. The actual making is very fast

    How to make Xiaolongbao meat filling step 14

  15. The next day, take out the meat before wrapping it, and use chopsticks to test the degree of solidification. If it is almost as hard as ice cream, it can be wrapped. If it is as hard as a brick, defrost it naturally and wrap it for a while

    How to make Xiaolongbao meat filling step 15