Pan-fried Xiao Long Bao

Overview

It is another famous Jiangnan dish that is as famous as Siomai. Although it takes a little time to make, the delicious and juicy texture that is charred on the outside and tender on the inside still makes you feel that all the efforts are worth it.

Tags

• staple food
• pasta
• home cooking
• old man
• steamed buns
• fast food
• local cuisine
• lunch
• cooking wine
• flour
• onions
• oyster sauce
• pork stuffing
• sichuan pepper powder
• warm water
• yeast
• ginger
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Add the onion and ginger water to the pork filling and stir well, then add salt, soy sauce, cooking wine, oyster sauce, pepper powder and sesame oil, mix well and set aside.

   

2. 2 Dissolve the yeast with warm water, add it to the flour and knead it into a smooth dough, ferment at room temperature until doubled in size, then deflate and knead evenly.

   

3. 3 Divide the kneaded dough into 8 portions.

   

4. 4 Roll each dough into thin sheets slightly larger than the dumpling wrappers.

   

5. 5 Add appropriate amount of meat filling and wrap into buns.

   

6. 6 Heat a little oil in a pan, place the buns into the pan and fry over low heat.

   

7. 7 After the bottom surface is fried until brown, pour half a bowl of water, cover the pot, fry until the water dries up, and sprinkle with chopped green onion and black sesame seeds according to taste.