上海小笼包配春韭
春韭小笼包，韭菜的辛辣和猪肉的鲜甜混在一起，蒸出来满屋飘香。春天的韭菜最嫩，做小笼包馅刚刚好。
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
for wrappers
warm water
for dough
ground pork
preferably with some fat
pork skin gelatin or aspic
for soup filling, chilled and diced
fresh spring chives
finely chopped
ginger
minced
light soy sauce
sesame oil
sugar
white pepper
cabbage leaves or parchment paper
for lining steamer
Prepare the dough: Mix flour and warm water in a bowl until a smooth dough forms. Knead for 5-10 minutes, cover with a damp cloth, and let rest for 30 minutes.
Make the filling: In a bowl, combine ground pork, minced ginger, soy sauce, sesame oil, sugar, and white pepper. Mix well. Fold in diced pork skin gelatin and chopped spring chives until evenly distributed. Chill in refrigerator for 15 minutes.
Form wrappers: Divide dough into small balls (about 20-24). Roll each into a thin, round wrapper, about 8-10 cm in diameter, with edges slightly thinner than center.
Assemble dumplings: Place a spoonful of filling in center of each wrapper. Pleat edges by folding and pinching to create 12-18 folds, sealing tightly at top to form a pouch. Ensure no leaks.
Steam: Line a bamboo steamer with cabbage leaves or parchment paper. Arrange dumplings with space between. Steam over boiling water for 8-10 minutes until wrappers are translucent and filling is cooked.
Serve immediately: Carefully remove from steamer. Serve hot with optional dipping sauce of black vinegar and ginger shreds, as shown in the image.
Cooking Tips