Chinese Xiao Long Bao—Soup Dumplings


1、Video

2、Introduction

Chinese Xiao Long Bao first appeared in the Qing Dynasty in China. It is a famous special snack in China. Later it spread throughout China. It has formed many flavors in various places. We can make different fillings according to our own preferences. Chinese Xiao Long Bao is also delicious. Each has its own flavor.

Chinese Xiao Long Bao is a classic Chinese breakfast delicacy, and most Chinese have it for breakfast.

3、Cooking Difficulty

Difficulty(1-10)Time(minuts)tasteSkill
71tender and juicySteam

4、Ingredients

  1. 180ml of warm water
  2. 3g yeast powder
  3. 5 g sugar
  4. 300g flour
  5. Sichuan peppercorn
  6. Minced meat (pork, beef, etc.)
  7. Salt
  8. Thirteen incense
  9. pepper
  10. MSG
  11. 1 tablespoon light soy sauce
  12. Half a spoon of soy sauce
  13. 1 scoop of oyster sauce
  14. chopped green onion
  15. Ground ginger
  16. mushroom
  17. Cooking oil
  18. sesame oil

5、How To Make

1、Prepare 180 ml of warm water,Add 3 g of yeast powder to the water,Add 5 grams of sugar,White sugar can promote yeast fermentation,Stir evenly with chopsticks to melt the yeast.

2、Prepare 300 g flour,Pour the previously prepared yeast water into the flour,Stir while pouring water,Stir it into a flocculent dough.

3、Knead the dough with your hands,Stop for a few minutes,Continue to knead the dough,Dough hardness reaches a medium level.

4、Cover with plastic wrap,Put the dough in a warm place for 2 hours to promote the fermentation of the dough.

5、Making fillings,Put a small amount of pepper in the bowl,Pour in some hot water,Soak the peppercorns for a scent.

6、Prepare the mince,Add salt, thirteen incense, pepper, MSG in it,1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce.

7、Finally, add chopped green onion and minced ginger,Stir the meat in one direction.

8、After stirring well, add the pepper water in three times (do not add too much),Stir the meat every time you add the pepper water,Promote the taste of minced meat,This will make the mince more delicious.

9、Stir until it’s viscous,Marinate for 20 minutes,Minced meat is better.

10、Add appropriate amount of water to the wok,Put the shiitake mushrooms after the water is boiled,Boiling water plays a role of sterilization,Take out the shiitake mushrooms in a minute,Let the shiitake mushrooms cool and cut into dices.

11、Then pour it into the meat,Add appropriate amount of edible oil and sesame oil,Stir well again,Our mince is ready.

12、At this time the dough is also fermented,Knead the dough fully into a strip,Cut into small dough.

13、Roll out the small dough into a bun skin.

14、Put the right amount of meat in the middle,Then wrap the mince.

15、Then put the buns in the steamer,Wait 20 minutes (let the dough ferment for the second time),Cover the lid and steam the buns on high heat,Steam for 15 minutes.

16、Wait 3 minutes after turning off the heat, then open the lid,Put it on the plate and start eating,Xiao Long Bao is ready.

17、A bite is tender and juicy, very soft,If you like it, you can try it.

6、Important Tips

1、Make sure that the dough has enough fermentation time. Full fermentation can make the buns taste softer and waxy.

2、The hardness of the dough is very important. Hard or soft dough will affect the taste.

3、The first time to make buns, the technique is unskilled and the shape of the buns is not good. Try a few more times. The shape will not affect the taste.

4、After finally turning off the heat, wait 3 minutes before opening the lid. Opening the lid too early will affect the appearance of the steamed buns.

7、Nutrient Content

ContentPer 100g
Calories205 kcal
carbohydrate28.5 g
Fat6.3 g
protein9 g
Cellulose0.36 g

8、Matching Food

Millet porridge, soy milk, yogurt

9、Suitable People

PeopleRecommend value(1-10)
High blood sugar6
High blood pressure6
high blood fat7
lose weight6
child9

Recommend value:0-3(Try to avoid eating),4-6(Control eating less),7-8(No effect),9-10(Eat more)

10、Recipe related knowledge

Nutrition of Xiao Long Bao

Xiaolongbao is the breakfast of many people in China, and it tastes very delicious when paired with a glass of milk or soy milk. And there are many fillings for Xiaolongbao to choose from. When I make Xiaolongbao, I like to add leeks, eggs, beef, pork, celery, shrimp and other ingredients to make Xiaolongbao more delicious and nutritious. You are doing You can add more ingredients when making xiao long bao, you can add to the filling as you like. I believe you can make a unique Xiao Long Bao, and it will be rich in nutrients.

Xiaolongbao also contains flour, which contains a lot of carbohydrates and protein, which can provide the body with calories. There are many fillings for Xiaolongbao to choose from. If you want to lose weight, you can choose to add more vegetables. If you like meat, add more beef, lamb, pork and other ingredients. Many people in China like to eat pork celery stuffing and chive egg stuffing. Both are rich in nutrients, the former has higher calories, and the latter is suitable for people who want to lose weight.

How to make dough rise faster

To make the most delicious xiao long bao, it takes longer to knead the dough, and the dough needs to be fully fermented. Fermentation requires a suitable ambient temperature, the most suitable temperature is about 30 degrees Celsius, and the fermentation speed is slower at room temperature. I would put a bowl of hot water in the microwave to quickly raise the temperature in the microwave, and then put the dough in the microwave, where the dough rises faster and more fully.

Tips for making xiao long bao

I like to add an egg and a pinch of salt to the dough to make it more elastic and sweeter. Make sure the dough is fully fermented when steaming the xiaolongbao, and don’t rush to open the lid after steaming. After turning off the heat, wait 10 minutes before opening the lid. The xiaolongbao will taste better in this way. Don’t be in a hurry when making the filling. You can let the filling stand for 20 minutes to remove the water in the filling. The Xiaolongbao will taste better in this way.

Otherwise, the steamed Xiaolongbao will contain a lot of soup, which affects the taste. Do not store the prepared fillings in the refrigerator, they should all be made into Xiao Long Bao. If you can’t finish eating the xiao long bao, you can wrap it in plastic wrap and store it in the refrigerator. The storage time should not exceed 2 days. Eat the xiao long bao as soon as possible.

Can pregnant women eat Xiao Long Bao?

Pregnant women can eat xiaolongbao, which has many kinds of fillings. Pregnant women should not eat very greasy food, nor should they eat irritating food. We can leave out these ingredients when we make the stuffing for Xiao Long Bao. Try to add nutritious ingredients, such as eggs, beef, celery, spinach, carrots, etc. They contain a lot of protein and dietary fiber, which is conducive to fetal development and promotes digestion and absorption.

11、Recipe

Chinese Xiao Long Bao—Soup Dumplings
Chinese Xiao Long Bao first appeared in the Qing Dynasty in China. It is a famous special snack in China. Later it spread throughout China. It has formed many flavors in various places. We can make different fillings according to our own preferences. Chinese Xiao Long Bao is also delicious. Each has its own flavor.
Chinese Xiao Long Bao is a classic Chinese breakfast delicacy, and most Chinese have it for breakfast.
Ingredients
  
  • 180 ml of warm water
  • 3 g yeast powder
  • 5 g sugar
  • 300 g flour
  • Sichuan peppercorn
  • Minced meat (pork, beef, etc.)
  • Salt
  • Thirteen incense
  • pepper
  • MSG
  • 1 tablespoon light soy sauce
  • Half a spoon of soy sauce
  • 1 scoop of oyster sauce
  • chopped green onion
  • Ground ginger
  • mushroom
  • Cooking oil
  • sesame oil
Instructions
 
  • Prepare 180 ml of warm water,Add 3 g of yeast powder to the water,Add 5 grams of sugar,White sugar can promote yeast fermentation,Stir evenly with chopsticks to melt the yeast.
  • Prepare 300 g flour,Pour the previously prepared yeast water into the flour,Stir while pouring water,Stir it into a flocculent dough.
  • Knead the dough with your hands,Stop for a few minutes,Continue to knead the dough,Dough hardness reaches a medium level.
  • Cover with plastic wrap,Put the dough in a warm place for 2 hours to promote the fermentation of the dough.
  • Making fillings,Put a small amount of pepper in the bowl,Pour in some hot water,Soak the peppercorns for a scent.
  • Prepare the mince,Add salt, thirteen incense, pepper, MSG in it,1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce.
  • Finally, add chopped green onion and minced ginger,Stir the meat in one direction.
  • After stirring well, add the pepper water in three times (do not add too much),Stir the meat every time you add the pepper water,Promote the taste of minced meat,This will make the mince more delicious.
  • Stir until it's viscous,Marinate for 20 minutes,Minced meat is better.
  • Add appropriate amount of water to the wok,Put the shiitake mushrooms after the water is boiled,Boiling water plays a role of sterilization,Take out the shiitake mushrooms in a minute,Let the shiitake mushrooms cool and cut into dices.
  • Then pour it into the meat,Add appropriate amount of edible oil and sesame oil,Stir well again,Our mince is ready.
  • At this time the dough is also fermented,Knead the dough fully into a strip,Cut into small dough.
  • Roll out the small dough into a bun skin.
  • Put the right amount of meat in the middle,Then wrap the mince.
  • Then put the buns in the steamer,Wait 20 minutes (let the dough ferment for the second time),Cover the lid and steam the buns on high heat,Steam for 15 minutes.
  • Wait 3 minutes after turning off the heat, then open the lid,Put it on the plate and start eating,Xiao Long Bao is ready.
  • A bite is tender and juicy, very soft,If you like it, you can try it.
Notes
1、Make sure that the dough has enough fermentation time. Full fermentation can make the buns taste softer and waxy.
2、The hardness of the dough is very important. Hard or soft dough will affect the taste.
3、The first time to make buns, the technique is unskilled and the shape of the buns is not good. Try a few more times. The shape will not affect the taste.
4、After finally turning off the heat, wait 3 minutes before opening the lid. Opening the lid too early will affect the appearance of the steamed buns.
Cooking Difficulty
Difficulty(1-10) Time(minuts) taste Skill
7 1 tender and juicy Steam
Nutrient Content
Content Per 100g
Calories 205 kcal
carbohydrate 28.5 g
Fat 6.3 g
protein 9 g
Cellulose 0.36 g
 
Matching Food
Millet porridge, soy milk, yogurt
 
Suitable People
People Recommend value(1-10)
High blood sugar 6
High blood pressure 6
high blood fat 7
lose weight 6
child 9
Recommend value:0-3(Try to avoid eating),4-6(Control eating less),7-8(No effect),9-10(Eat more)
 
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