Green Bean Xiaolongbao

You get interesting different texture in your bites as you eat, go with sauce would be yum.

Ingredients
Cake flour  300g ( low protein flour)
Hot boiling water  240g
Minced pork  200g
Green beans  200g, boil for 2 minutes, rinsed, finely chopped
Dried thinly sliced black fungus (after soaked) about 60g, finely chopped---you can easily get from the Asian groceries)
Brown onion  1/2 of a whole, finely chopped


Sauces
Chopped ginger  1 tsp
Shaoshing wine  2 tsp
Light Soy sauce  2 tsp
Dark soy sauce  1 tsp
Oyster sauce  2 tsp
Cornflour  1 tsp
Sesame oil  2 tsp
Salt  1/2 tsp
Oil  1 tsp

Black fungus has a lot of health benefits.
You need to soak it so it expands.

knead to a smooth dough, let it rest for 20 minutes.

get rid of the stems of the both ends, cook in hot boiling water for 2 minutes, rinsed, finely chopped, set aside.

in one circular motion, stir and mix in the sauces one addition after another, cover and leave for 10 minutes.

add in the beans, black fungus, brown onion, oil and salt last..
keep stirring in one circular motion to form a paste mixture.
Wrap and set aside.

15g each dough, rolled to very thin sheets.

filling in.

keep pleating 

now is done

extra bit at the top..snip it off using your scissor.

all ready to get steamed

Methods
Pour hot boiling water into a large bowl containing of flour. Stir quickly using a wooden spatula or chopstick, knead to a smooth dough, cover and let it rest for 20 minutes ( careful, it's hot though)

Clean the beans, get rid of the both ends, bring a pot of water to boil. When it is bubbling, cook the beans for 2 minutes. Strain away the excess water. Set aside.

In a bowl with minced pork, add in chopped ginger, shaoxing wine, soy sauce, dark soy sauce, oyster sauce, 1 tbsp water. In one circular motion, keep stirring the mixture, add in cornflour and sesame oil, continue to stir to mix well. Cover and leave for 10 minutes.

Clean the pre-soaked shredded black fungus, chop them finely, set aside. Chop the beans finely. Clean the onion, chop finely. Now, add all these into the meat mixture. Add in salt and oil, in one circular motion, stir and mix everything into a paste form.

Roll out the dough into a narrow long strip. Divide 15g to each dough, flatten each to a small round disk slightly.
On a floured surface area, take one flatten dough and roll it into a very thin round disk.
Place filling in the centre. Gently pleat to the end, cut off the top extra bit.
Lay parchment paper on the bottom of the steamer, steam for 8 minutes on rapidly hot boiling water.


Recipe reference: China cookbook