Xiao Long Bao with shrimp paste
Overview
Today I’m going to share a Xiaolongbao, which is soup-filled Xiaolongbao. The seasoning is Lejiake shrimp paste. This sauce is rich in shrimp meat and has a high protein content. It has a strong umami flavor in the mouth, and a hint of sweetness is revealed when you savor it carefully, which makes your appetite whet your appetite. The unique formula of shrimp and red pepper makes the tender and juicy shrimp meat more fragrant and delicious. You can use this shrimp paste to make many delicacies, such as dumplings, steamed buns, meatballs, salads, stir-fries, and bibimbap. I used it to season the Xiao Long Bao filling today, and the Xiao Long Bao made was full of umami and very delicious. Steamed steamed dumplings are also great as a late-night snack and save a lot of trouble.
Tags
Ingredients
Steps
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Chop the pork into stuffing, add light soy sauce, rice wine and minced ginger.
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Add 2 tablespoons of thick sauce and mix evenly.
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The color was not enough, so I added a little dark soy sauce.
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Chop the green onions and set aside, add a spoonful of oil from the shrimp paste.
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Add another spoonful of sesame oil and mix the green onions evenly with the oil to lock in the moisture of the green onions.
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Then mix the onion and meat filling evenly.
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Chop the pork skin jelly into pieces and put it inside.
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Mix evenly and the filling is ready.
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The ratio of flour to water is 2:1. I made spinach dough, carrot dough and white dough. Roll it into a wrapper that is twice the size of the dumpling wrapper. The weight of each skin is 8-9 grams. There are 15 pieces of dough of each color.
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Wrap in about 15 grams of filling.
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All wrapped up.
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Steam in boiling water for 8 minutes.
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When you peel off the skin, the soup will flow out from each piece. It is a thin-skinned soup dumpling with a large filling.
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The steamed steamed dumplings can be eaten with sauce and are delicious.
