瑪莉廚房：會爆漿的《小籠湯包》 
Mary's Kitchen: Juicy Xiao Long Bao
I've made meat buns, pan-fried buns, and meat pies before. My mother-in-law gave me a bag of ground pork. After some thought, I decided to try making juicy Xiao Long Bao.
These bite-sized meat buns, with their fresh and juicy filling, make this Xiao Long Bao special despite the simple ingredients.
Let's take it step by step...
Tips and Tricks
Original recipe link:
http://marieli518.pixnet.net/blog/post/30700162
Mary's Kitchen: Juicy Xiao Long Bao
I've made meat buns, pan-fried buns, and meat pies before. My mother-in-law gave me a bag of ground pork. After some thought, I decided to try making juicy Xiao Long Bao.
These bite-sized meat buns, with their fresh and juicy filling, make this Xiao Long Bao special despite the simple ingredients.
Let's take it step by step...
Tips and Tricks
Original recipe link:
http://marieli518.pixnet.net/blog/post/30700162
Cooking Instructions
- 1
Make the Juicy Gelatin: Broth: 3/4 cup (200g) Gelatin powder: 1 tablespoon (8g) Granulated sugar: 1/2 teaspoon (2g) The broth here is homemade from simmered bones, but you can also use store-bought broth cubes dissolved in water. Mix the gelatin powder and granulated sugar, then add 3/4 cup of broth and heat on the stove over medium-low heat until it reaches over 176°F (80°C) and the gelatin and sugar are completely dissolved. Remove from heat and let it cool to form a gel. ※ The sugar helps prevent the gelatin from clumping. ※ You can also use 10g of gelatin sheets, softened in ice water, then mixed into hot broth. Gelatin sheets will be softer, but here the purpose is just to make the broth easier to wrap in the buns. The buns will melt into soup when steamed.
- 2
Make the Filling: Ground pork: 10 1/2 oz (300g) Minced ginger: A little Salt and pepper: A little Sesame oil: A little Gelatin: Appropriate amount Wash the ginger and mince it finely. Mix the ground pork with minced ginger, salt, pepper, and sesame oil. Then add an appropriate amount of gelatin, cutting it into small pieces or crumbles. ※ Alternatively, you can pour the still-warm gelatin broth into the seasoned ground pork during the gelatin-making process, which might be more convenient.
- 3
Make the Dough: All-purpose flour: 1 cup (150g) Warm water: 1/3 cup (75g) The warm water should be below 104°F (40°C) and not hot to the touch. Slowly pour the water into the all-purpose flour, mix carefully into a dough, and knead until smooth. Cover with a damp cloth or plastic wrap and let it rest for half an hour.
- 4
Divide the rested dough into 0.3 oz (8g) portions, making a total of 28 Xiao Long Bao. Roll the divided dough into balls, then roll each into thin round sheets. Try to roll them as thin as possible!
- 5
Filling: Since I cut the gelatin into small pieces, I add two or three pieces of gelatin to each bun when wrapping. Seal the edges and place them in a steamer lined with parchment paper. ※ If not eating immediately, sprinkle some flour and freeze them.
- 6
Place the steamer on a pot of boiling water, leaving the lid slightly open. Steam over medium-low heat for about 10-15 minutes. Frozen buns can be steamed directly without thawing, but the steaming time should be slightly longer.
- 7
Eat the buns while hot. Dip them in soy sauce for extra flavor. With one bite, the meat aroma mixes with the fresh, sweet broth, and the chewy skin makes it truly delicious!
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