Xiao Long Bao

Following this recipe for wrapper https://thewoksoflife.com/steamed-shanghai-soup-dumplings-xiaolongbao/ It uses 70% hydration with all purpose flour (warm water) 130g flour vs 90g warm water Knead for 15-20 mins Rest for 30 Next time should try with boiling water https://redhousespice.com/xiao-long-bao-soup-dumplings/ This recipe asks for 50% hydration with warm water 180g all purpose flour, 60 g of hot water, 35 g of cold water Both don’t ask for salt