皮
高精面粉 2 杯
热水1 杯
盐1/2茶勺
油1 汤勺
肉馅
猪肉糜300 克
生抽2汤勺
老抽2 汤勺
葱花4汤勺
糖2汤勺
料酒2小勺
麻油1小勺
地瓜粉2大勺
皮冻 200 克
把肉料全放一起向一个方向搅几分钟，把皮冻切碎加入肉料中搅拌好。放冰箱冻个个把小时。
把皮的料放一起，慢慢加入热水， 用筷子搅成絮状后揉成团放碗中用塑料薄膜盖起来醒10分钟。拿出来揉5分钟，再醒10分钟，再拿出来揉5分钟。最后再醒10分钟。
把面团切成大小相同的28个小剂子。像擀饺子皮一样擀成外薄内厚的皮，包入肉馅，我的褶子大概15-20个。把小笼汤包放在铺了烘烤用的蜡纸的蒸笼中，每笼7个。
水开后放入大火蒸8-10分钟就可以了。最好马上吃，要不然的话皮冷了很硬。调个香醋加姜丝一起吃更妙。
Skin
High fine flour 2 cups
Hot water 1 cup
Salt 1/2 teaspoons
Oil-1 tbsp
Meat
Ground Pork 300 g
Light Soy sauce 2 tablespoons
Dark Soy sauce 2 tablespoons
Green Onion 4 tablespoons
Sugar 2 tbsp
Cooking wine 2 tea spoon
Sesame oil 1 teaspoon
Potato flour 2 tbsp
Pork skin jelly 200 g
Mix all ingredients for meat together in one direction for a few minutes, add chopped pork skin Jelly in and stir well. Leave in refrigerator for an hour or two.
Put all ingredients for skin dough together and add the hot water slowly and stir with a pair of chop sticks, fold everything together and cover with a plastic wrap let stand for 10 minutes. Knead the dough for 5 minutes, and then stand for another 10 minutes, knead for 5 more minutes. Finally stand for last 10 minutes.
Cut the dough evenly into 28 pieces. Using a rolling pin and roll them just like how we do dumpling skin to thinner on the edge of the skin. Put a small amount of meat on the center of the skin, I fold each skin about 15-20 times to make them look beautiful. Put 7 buns inside the bamboo steamer which already covered with parchment paper.
Steam over boiling water with high heat for 8-10 minutes. For best taste better eat right away, otherwise the skin will get harder when they are cold. Eaten with balsamic vinegar and Ginger sauce is recommended.
CaiQin's Kitchen 