Nanjing Soup Dumplings

About This Recipe

Nanjing Xiao Long Bao is a rare and delicious dish in Jiangsu cuisine, which originated in Jiangsu. Its taste is light and sweet, and its production is exquisite. It is famous for stewing, boiling, boiling over coal and steaming. It is a homely taste in the hearts of local people.

Ingredients List

• 300g flour
• 300g pork filling
• Skin jelly 150g

Cooking Steps

1. 1. Add warm water to flour in batches, knead into a smooth dough, cover with a damp cloth and let rise for 30 minutes.
2. 2. Prepare the stuffing: mince the meat, add seasonings and mix well, chop the vegetables, add salt and water
   dough into long strips and roll it into a thick dough in the middle and thin edges.
3. 4. Put an appropriate amount of filling into the dough, pinch it tightly, and fold it to seal.
4. 5. Boil the water in the steamer, add the wrapped dough, and steam over high heat for 15-20 minutes.
5. 6. Turn off the heat and cook for 2 minutes, then open the lid, take it out and put it on a plate.

Cultural Tips

Soup dumplings are one of the classic representatives of Jiangsu cuisine, carrying rich regional food culture and cooking wisdom.