We can cook Juicy Xiaolongbao by using 14 ingredients and 9 steps. Here is how you achieve Juicy Xiaolongbao.
Ingredients of Juicy Xiaolongbao
- You need to prepare of [Manju dough].
- You need to prepare 450 grams of All-purpose flour.
- You need to prepare 250 grams of Water.
- You need to prepare 3 of 1/2- grams Dry yeast.
- You need to prepare of [Ingredients].
- You need to prepare 280 grams of ●Minced pork (ground).
- You need to prepare 25 ml of ●Soy sauce.
- Prepare 10 ml of ●Sake.
- You need to prepare 20 grams of ●Minced Japanese leek.
- Prepare 1 of thumbtip-sized knob ●Ginger (minced).
- You need to prepare 250 grams of Daikon radish.
- You need to prepare 50 ml of Peanut oil.
- You need to prepare 1 1/2 tsp of Salt.
- Prepare 1/2 tsp of Chicken soup stock granules.
Juicy Xiaolongbao instructions
- Make the skins to start with. Mix the all-purpose flour, water, and dry yeast together and knead well. Add a little water to start with, and add sparingly until the dough reaches a firmness (should feel like your earlobe)..
- It's good to go once the slippery stickiness has dissipated and the surface smooths. Place into a bowl and cover with a wet cloth, and proof for 30 minutes. You can let it sit at room temperature even during the summer. (It's necessary to place the bowl into a hot water bath if it's cold outside, and to place into a warm location)..
- Make the filling. First of all, mix the • ingredients.
- Cut the daikon radish into large thin strips. (It's a breeze if you run it though a slicer). Add to a pot along with water, and prep the daikon radish by boiling lightly. Drain in a colander and let cool, and lightly squeeze out the water..
- Mix the meat from step three, the daikon radish from step 4, peanut oil, and chicken soup stock together, and then stir in one direction with cooking chopsticks. The filling is now ready to use..
- Check on the skins. They are ready once they have doubled in size, and make a nice sound when you smack them with your hand. (Like smacking a watermelon.) Put them out onto some dusting flour, and lightly knead once more until smooth..
- Shape the skins. Stretch the dough out to a 3-4 cm thick oval, and rip about 20 g off of the end. Lightly roll into a ball, and press down onto it with the palm of your hand to flatten it out. Roll this into a 9 cm long oval that is 1-2 mm thick. The point is to make the center slightly thicker..
- Wrap up the filling. Place a skin into the palm of your hand. Place the filling into the center of the skin, pinch the edges with the thumbs and index fingers of your left and right hands, and wrap it up while pulling it up from the sides. Flip it over, pinch tightly, and make sure there are no openings..
- Steam in a steamer. Lightly coat the steamer with oil before putting them in to prevent sticking. They will plump up when steaming, so leave some space between each one. Cook on a high heat for 5 minutes initially, then at a low heat for 7-8 minutes. Serve them piping hot..
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