first Soup ingredients: 500 g of skin pig / chicken claw 10 gr scallions 15 grams of ginger, thinly sliced 2 tsp salt 1 / 4 tsp pepper 1 lt of water
Filling: 500 gr minced meat 2 tablespoons lemon + ginger scallion 2 tsp salt 1 tsp oyster sauce 1 tsp sugar 1 / 4 tsp pepper 1 tbsp sesame oil
Leather: 250 gr flour 120 cc of warm water 1 / 2 tsp salt
How to make:
1. Soup soup (made 1 day before): Boil all ingredients to a boil, reduce heat, let cook gently for 1 1 / 2 hours. Lift the skin of pig / chicken claw, cut kecil2x, size 5mm x 5mm.
2. Enter or claw back the skin that has been dipotong2x into the broth. Cook until boiling, remove, and filtered. Put it in the refrigerator, let cool until it forms a pudding. After that, cut a small kotak2x, size 5 × 5 mm.
3. Meat Filling: Mix all ingredients together. Stir until blended. Enter the pudding of the soup broth with the same part with the meat, eg 500gr: 500 gr, stir well.
4. Skin: Stir all ingredients together, knead until smooth. Let stand for 30 minutes. Round shape and gepengkan the desired size.
5. How to fill: Fill 1 / 2 tablespoons stuffing into the skin which had formed round. Steamed xiao long bao which was formed in the steamer that had been heated and covered with leaves that were given oil, for 10 minutes. Remove and serve hot wow yummy
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