Dumpling skin / Xiao Long Bao skin
600g plain flour
In a large bowl mix flour with water until it becomes dough.
Knead the mix for 2 minutes.
Cover with a wet towel and let the dough rest for 20mins.
Knead the dough again for 2 minutes.
Repeat steps 3 and 4.
Set aside until required.
Xiao Long Bao filling
300g pork mince 300g
1 tsp. salt
½ tsp. pepper
2 tsp. sugar
1/3 cup soy sauce
30 g diced spring onion
¼ cup sesame oil
In a large bowl mix all ingredients together until combined.
How to make:
Using a knife cut the dough into small ball size (approximately 7g each).
Press the dough ball by hand into a flat round shape.
Using a rolling pin roll the dough so that edge is thinner than the center. The wrapper should be about less then 1 millimeter thick.
Scoop about 1 tablespoon (23g) of dumpling filling and place it in the center of the wrapper.
Hold the Bao with one hand and start sealing the edges with the other hand.
And place the Bao into a bamboo steamer, placing the lid back on.
Fill a wok with hot water and place it on the stove.
When the water has boiled place the steam basket on top of the wok.
Cook the Bao for 6 to 7 minutes.
Remove the steamer and serve.