上海小笼包
These delicate steamed dumplings are a Shanghai specialty, filled with pork and a savory broth that bursts in your mouth. The image shows chefs preparing dumplings in a Chinatown restaurant, evoking the bustling atmosphere of a spring morning.
准备时间 Prep
60 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
75 分钟 min
all-purpose flour
plus extra for dusting
warm water
ground pork
pork aspic or gelatinous broth
chilled and diced
soy sauce
ginger
grated
shaoxing wine
or dry sherry
sugar
white pepper
sesame oil
green onion
finely chopped
Make the dough: Mix flour and warm water to form a smooth dough. Cover and rest for 30 minutes.
Prepare the filling: Combine ground pork, diced aspic, soy sauce, ginger, shaoxing wine, sugar, white pepper, sesame oil, and green onion. Mix well and refrigerate.
Divide the dough into 20 small balls. Roll each into a thin circle (about 3 inches wide).
Place a spoonful of filling in the center of each wrapper. Pleat the edges to seal, creating a small pouch.
Arrange dumplings in a steamer lined with parchment paper. Steam over boiling water for 8-10 minutes.
Serve hot with black vinegar and ginger strips.
Cooking Tips