Start by putting the meat with the 30g of water until the meat has absorbed it completely. Then prepare the stuffing by mixing all the ingredients well.
On a work surface, put the flour, dig a well and pour the water.
Start kneading the dough with the palm of your hand, folding and folding the dough for five minutes.
After five minutes, use a rolling pin to continue working the dough, spreading it out lengthwise. Fold this strip into thirds, rotate it 90° and then roll out into a strip again. Continue this process for another 5 minutes.
Divide into three strands, then each strand into twelve equal pieces of dough.
Flatten each piece of dough with the palm of your hand and then with a rolling pin.
Put a spoonful of dough in each disc thus formed, then close each ravioli. I think the photo is probably less painful than a long explanation of the folding process.
Place the ravioli in a bamboo basket and steam for 10 minutes.
Xia long bao" are served with a sauce (half balsamic vinegar, half soy sauce, with a little sesame oil and tabasco) and especially with chopsticks AND a spoon to catch the juice inside!