Juicy Xiao Long Bao

Name: Juicy Xiao Long Bao
Total time: 1800 s
Ingredients: Dough; 1 cup all-purpose flour (about 150 grams); 1/3 cup warm water (about 80 ml, 120°F/50°C); Pork Filling; 10 1/2 oz finely ground pork (about 300 grams); 3 stalks green onions, finely chopped; 1 tablespoon (15 ml) soy sauce (or chicken-flavored soy sauce); 1 pinch sugar; 1 pinch white pepper; Salt, to taste

Mia @cook_6828173

Make this internationally renowned Taiwanese delicacy at home! Knead a batch of dough to feed the whole family. These juicy Xiao Long Bao are made, steamed, and enjoyed right away—no need to break the bank. Eat as many as you like, one after another! (｡◕‿◕)ﾉﾟ For more ideas, visit Mia's Kitchen Lab: https://www.facebook.com/MiaKitchenLab

Tips:

For the best results, wrap, steam, and eat the Xiao Long Bao immediately. If you must prepare them ahead, only do so if you have a quick-freeze appliance. For short waits, brush a little oil underneath to prevent sticking.

This dough does not rise. Store any unused dough in a sealed container in the fridge for a short time.

Mia uses finely ground pork with a 30% fat to 70% lean ratio for juiciness without being too fatty. Adjust to your preference.

Different flours may need slightly different amounts of water. Knead until the dough is smooth and not sticky.

Mia's Kitchen Lab: https://www.facebook.com/MiaKitchenLab

After eating:

Just look at the photos to see how much we enjoyed them! ^_^

Tips:

This dough does not rise. Store any unused dough in a sealed container in the fridge for a short time.

Mia uses finely ground pork with a 30% fat to 70% lean ratio for juiciness without being too fatty. Adjust to your preference.

Different flours may need slightly different amounts of water. Knead until the dough is smooth and not sticky.

Mia's Kitchen Lab: https://www.facebook.com/MiaKitchenLab

After eating:

Just look at the photos to see how much we enjoyed them! ^_^

Mia @cook_6828173

Tips:

This dough does not rise. Store any unused dough in a sealed container in the fridge for a short time.

Mia uses finely ground pork with a 30% fat to 70% lean ratio for juiciness without being too fatty. Adjust to your preference.

Different flours may need slightly different amounts of water. Knead until the dough is smooth and not sticky.

Mia's Kitchen Lab: https://www.facebook.com/MiaKitchenLab

After eating:

Just look at the photos to see how much we enjoyed them! ^_^

Tips:

This dough does not rise. Store any unused dough in a sealed container in the fridge for a short time.

Mia uses finely ground pork with a 30% fat to 70% lean ratio for juiciness without being too fatty. Adjust to your preference.

Different flours may need slightly different amounts of water. Knead until the dough is smooth and not sticky.

Mia's Kitchen Lab: https://www.facebook.com/MiaKitchenLab

After eating:

Just look at the photos to see how much we enjoyed them! ^_^

Saved

Ingredients

30 minutes

Ingredients
Dough
1 cupall-purpose flour (about 150 grams)
1/3 cupwarm water (about 80 ml, 120°F/50°C)
Pork Filling
10 1/2 ozfinely ground pork (about 300 grams)
3 stalksgreen onions, finely chopped
1 tablespoon (15 ml)soy sauce (or chicken-flavored soy sauce)
1 pinchsugar
1 pinchwhite pepper
Salt, to taste

Saved

Steps

30 minutes

1

Knead the dough ingredients together until smooth and not sticky. Cover with plastic wrap (or a pot lid) and let rest for at least 10 minutes. Mix the filling ingredients until the mixture is sticky and the seasonings are fully absorbed. Set aside.
2

Add 1 cup of water to the inner pot of a rice cooker. Line a stainless steel steamer basket with a steamer cloth, then a layer of parchment paper (poke a few holes in the center for steam to pass through). Divide the dough into pieces, each about 1/4 oz (8 grams). Roll each piece into a thin round wrapper. Place a portion of filling in the center, shape into a ball, then pleat and seal the dough around the filling. Place each bun in the steamer, leaving at least 1/2 inch (1.5 cm) between them.
3

Cover with the lid and start steaming. When the cooker switches off, the buns are ready to enjoy.