Kaifeng Xiao Long Bao

Ingredients

• •3 cups all-purpose flour
• •1 cup warm water
• •1/2 tsp salt
• •1 lb ground beef or lamb
• •1 cup finely chopped napa cabbage or chives
• •2 scallions, minced
• •1 tbsp grated ginger
• •2 tbsp soy sauce
• •1 tbsp sesame oil
• •1 tsp sugar
• •1 cup chilled meat aspic or rich gelatinized stock, diced

Instructions

1. 1

   Mix the flour, water, and salt into a smooth dough, then knead for 8 minutes and rest for 30 minutes.

2. 2

   In a bowl, combine the ground meat, cabbage or chives, scallions, ginger, soy sauce, sesame oil, and sugar.

3. 3

   Fold in the chilled aspic cubes so the buns will form soup during steaming.

4. 4

   Divide the dough into small pieces and roll each into a thin round wrapper.

5. 5

   Place a spoonful of filling in the center of each wrapper.

6. 6

   Pleat and pinch the tops closed to form sealed buns.

7. 7

   Arrange the buns on parchment-lined steamer trays.

8. 8

   Steam over boiling water for 8 to 10 minutes until the dough is translucent and the filling is cooked.

9. 9

   Serve immediately and eat carefully while hot.