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Claire de Lune
Claire de Lune
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Sunday 19 July 2026 07:51:24 GMT
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๐ŸฅŸ๐Ÿ”ฅ ๐‚๐‹๐€๐’๐’๐ˆ๐‚ ๐๐Ž๐‘๐Š ๐—๐ˆ๐€๐Ž ๐‹๐Ž๐๐† ๐๐€๐Ž (๐’๐จ๐ฎ๐ฉ ๐ƒ๐ฎ๐ฆ๐ฉ๐ฅ๐ข๐ง๐ ๐ฌ) Soft, delicate wrapper with juicy pork filling and rich broth inside. ๐Ÿ“๐‘ฐ๐’๐’ˆ๐’“๐’†๐’…๐’Š๐’†๐’๐’•๐’”: For the Soup Gelatin: 1 cup pork broth 1 teaspoon gelatin powder For the Dough (Soft & Tender Wrapper): 2 cups all-purpose flour ยพ cup warm water 1 teaspoon sugar Pinch of salt For the Pork Filling: 250 g ground pork (with some fat) 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon Shaoxing wine (optional) 1 teaspoon grated ginger 1 tablespoon finely chopped green onions ยฝ teaspoon sugar Salt and white pepper to taste ๐Ÿ‘ฉโ€๐Ÿณ๐‘ช๐’๐’๐’Œ๐’Š๐’๐’ˆ ๐‘ท๐’“๐’๐’„๐’†๐’”๐’”: 1๏ธโƒฃ Prepare the Soup Gelatin Heat the pork broth until warm (not boiling). Stir in gelatin until dissolved. Pour into a shallow container and refrigerate until firm (about 1 hour). Once set, cut into small cubes. 2๏ธโƒฃ Make the Dough Mix flour, sugar, and salt. Gradually add warm water and knead until smooth (8โ€“10 minutes). Cover and let rest for 30 minutes. 3๏ธโƒฃ Prepare the Filling In a bowl, mix ground pork with soy sauce, sesame oil, wine, ginger, green onions, sugar, salt, and white pepper. Gently fold in the chilled broth cubes. 4๏ธโƒฃ Assemble Divide dough into small balls. Roll into thin 3โ€“4 inch wrappers (edges thinner than the center). Place 1 tablespoon filling in the center. Pleat and seal tightly at the top. 5๏ธโƒฃ Steam Line a steamer with parchment paper or cabbage leaves. Steam for 8โ€“10 minutes over medium heat. Serve hot with black vinegar and ginger slices. ๐Ÿ’ก Tip: Do not overfill to prevent breaking. Serve immediately while hot and juicy! Hashtags: #XiaoLongBao #SoupDumplings #PorkDumplings #ChineseCuisine #SteamedDumplings
๐ŸฅŸ๐Ÿ”ฅ ๐‚๐‹๐€๐’๐’๐ˆ๐‚ ๐๐Ž๐‘๐Š ๐—๐ˆ๐€๐Ž ๐‹๐Ž๐๐† ๐๐€๐Ž (๐’๐จ๐ฎ๐ฉ ๐ƒ๐ฎ๐ฆ๐ฉ๐ฅ๐ข๐ง๐ ๐ฌ) Soft, delicate wrapper with juicy pork filling and rich broth inside. ๐Ÿ“๐‘ฐ๐’๐’ˆ๐’“๐’†๐’…๐’Š๐’†๐’๐’•๐’”: For the Soup Gelatin: 1 cup pork broth 1 teaspoon gelatin powder For the Dough (Soft & Tender Wrapper): 2 cups all-purpose flour ยพ cup warm water 1 teaspoon sugar Pinch of salt For the Pork Filling: 250 g ground pork (with some fat) 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon Shaoxing wine (optional) 1 teaspoon grated ginger 1 tablespoon finely chopped green onions ยฝ teaspoon sugar Salt and white pepper to taste ๐Ÿ‘ฉโ€๐Ÿณ๐‘ช๐’๐’๐’Œ๐’Š๐’๐’ˆ ๐‘ท๐’“๐’๐’„๐’†๐’”๐’”: 1๏ธโƒฃ Prepare the Soup Gelatin Heat the pork broth until warm (not boiling). Stir in gelatin until dissolved. Pour into a shallow container and refrigerate until firm (about 1 hour). Once set, cut into small cubes. 2๏ธโƒฃ Make the Dough Mix flour, sugar, and salt. Gradually add warm water and knead until smooth (8โ€“10 minutes). Cover and let rest for 30 minutes. 3๏ธโƒฃ Prepare the Filling In a bowl, mix ground pork with soy sauce, sesame oil, wine, ginger, green onions, sugar, salt, and white pepper. Gently fold in the chilled broth cubes. 4๏ธโƒฃ Assemble Divide dough into small balls. Roll into thin 3โ€“4 inch wrappers (edges thinner than the center). Place 1 tablespoon filling in the center. Pleat and seal tightly at the top. 5๏ธโƒฃ Steam Line a steamer with parchment paper or cabbage leaves. Steam for 8โ€“10 minutes over medium heat. Serve hot with black vinegar and ginger slices. ๐Ÿ’ก Tip: Do not overfill to prevent breaking. Serve immediately while hot and juicy! Hashtags: #XiaoLongBao #SoupDumplings #PorkDumplings #ChineseCuisine #SteamedDumplings

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