Originated in the Song Dynasty, Xiaolongbao with sauce and pork has evolved over the millennium and has now become a treasure of Chinese pastry. Legend has it that during the Southern Song Dynasty, a pastry chef named Zhang Xiaoquan opened a steamed bun shop in Hangzhou, which is famous for its unique sauce and meat filling and thin-skin filling skills. The Song Dynasty poet Lu You once had a sentence in his "Jiannan Poems" that "every family in the market hides wine urns, and Xiaolou sells soup dumplings everywhere", although he did not name names, but it is enough to imagine the scene of Xiaolongbao being all the rage at that time. The essence of the sauce pork xiao long bao lies in the juicy filling and almost transparent dough, and every bite is the ultimate temptation to taste, behind which carries a profound historical and cultural heritage and the meticulous development of craftsmen.
Cooking Steps:
**Main Material**:
- Pork hind leg 300g
- All-purpose flour 500 grams
- 250 ml of water
- Soy sauce 30 ml
- Dark soy sauce 10 ml
- 20 grams of sugar
- Cooking wine 15 ml
- 10 grams of minced ginger
- 20g chopped green onion
- Essence of chicken 5 grams
1. Slowly add water to the flour, stir into a snowflake shape while adding, then knead into a smooth dough, cover with a damp cloth and let rise for 30 minutes.
2. Chop the pork into minced meat, add soy sauce, dark soy sauce, sugar, cooking wine, minced ginger, chopped green onion and chicken essence, stir in one direction until strong, refrigerate and marinate for 1 hour.
3. Divide the dough into small pieces and roll out into a thin crust about 8 cm in diameter, slightly thicker in the center.
4. Take an appropriate amount of filling and place it in the center of the skin, pinch the pleats and close the mouth to ensure that the filling does not leak.
5. Spread the basket with a steamed cloth, place the xiaolongbao at intervals, and steam on high heat for 10 minutes.
Tips:
- When steaming, be sure to wait for the water to boil before putting the xiaolongbao to avoid sticking to the bottom.
- Do not open the lid frequently during steaming to avoid affecting the expansion of the buns.
- Use ice water and dough to make the dough more chewy.
Sauce pork xiaolongbao, take a bite, the soup is overflowing, the meat is rich but not greasy, the skin is as thin as paper, revealing a crystal luster. The ears are filled with the soft music of steam and popping, the tip of the nose lingers with the perfect fusion of sauce and aroma, and the tip of the tongue touches the double enjoyment of delicacy and fullness. This cage xiaolongbao is not only a tribute to traditional craftsmanship, but also a gentle soothing of modern people's taste buds.