******面团******
250 克面粉
盐少许
125 克 70 C 水
25 克冷水
折叠共4次
******内陷******：
1 个中等大小的洋葱，磨碎
200 克碎猪肉馅
2汤匙酱油
3汤匙水
1/8 茶匙 白胡椒
1/8 茶匙十三香
½ 汤匙 糖
½ 汤匙 芝麻油
2大匙酸菜
与肉量相同的猪皮冻
新鲜的用中/高火蒸 5:30 分钟。 冷冻的再增加 1 分钟。
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Chinese soup dumplings, sometimes also referred to as Shanghai Soup Dumplings, xiaolongbao, tang bao, or “soupy buns” (as it is hilariously translated on some menus), are a steamed dumpling consisting of a paper thin wrapper enveloping a seasoned pork filling and hot, flavorful soup
========Ingredients========
******Dough******
250 g flour
Pinch of salt
125g of 70 C water
25 g cold water
Fold and rest for 1 hour for total of 4 times
******Filling******:
1 medium size onion grated
200 g ground pork
2 tablespoon soya sauce
3 tablespoon water
1/8 tsp white pepper
1/8 tsp Chinese 13 spices
½ tablespoon sugar
½ tablespoon sesame oil
2 heaping spoons of sauerkraut
Same amount as meat of pork skin jelly
Steam at medium/high heat for 5:30 mins for fresh ones. Add 1 more mins for frozen ones.
