Winter Solstice Food: Xiao Long Bao with Dumpling Skin
Ingredients
- Dried vermicelli 45g
- Eggs 2
- Carrot 60g
- Chives 265g
- Sesame Oil 15g
- Salt 10g
- Vegetables 5g
- Dumpling skin 450g
- Edible oil Appropriate amount
Steps
1. Beat the eggs.
2. Pour an appropriate amount of cooking oil into the wok and heat it up. Add in the egg liquid and stir-fry quickly with chopsticks to set the shape. Let cool and set aside.
3. Wash the leeks, control the moisture and chop them into small pieces.
4. Grate the carrots into thin strips and then chop them into fine pieces.
5. Soak the vermicelli in advance and then chop it into pieces.
6. Put the prepared leeks, carrots, vermicelli and eggs into a larger basin, add sesame oil and stir evenly.
7. Add salt and fresh vegetables and stir evenly.
8. Look at the prepared fillings.
9. Take a dumpling wrapper and use a rolling pin to roll out the edges thinly.
10. Add the fillings and wrap them as you normally would.
11. Look at the wrapped dumplings, they are so cute!
12. Pour water into the steamer, brush a layer of cooking oil on the grate, and put the wrapped xiaolongbao on top.
13. Pour cold water into the pot, steam over high heat for 10 minutes, turn off the heat, and simmer for about 2 minutes before serving.
14. Xiaolongbao with thin skin and big filling.
15. My daughter said it tastes better than dumplings.
16. If you want to eat steamed buns in the future, just do this, it is simple and hassle-free.
