Henan Kaifeng's soup dumplings are famous far and wide, but as a Kaifeng person, they can't wrap, or do food anchors, and I feel that my face is particularly hanging.
After countless times of failure, I have finally concluded the following points to pay attention to.
The first point of dough: the dough is the point of the small dumplings, the authentic soup dumplings are made of hot noodles, but the scalding of the noodles is not strong, not suitable for novice operation, easy to break the skin. So we knead the dough with cool water, 100 grams of flour add 1 gram of salt, increase the gluten of the flour, stir into a flocculent and add a little oil, the oil in this role in locking the water. The dough is not easy to be too hard.
We need a medium-to-hard dough that is too soft and easy to break. Knead and wake up for 10 minutes before kneading the dough, kneading into a smooth dough and sealing for more than an hour.
Twice-spiced filling: I use pork, add salt, chicken essence, oil consumption, cooking wine, soy sauce, soy sauce, sugar. After beating evenly, a pound of meat should be added to half a pound of water, a small amount of times, be sure to let the meat stuffing absorb all the water and then add chopped onion and ginger, stir well and then add oil, oil can lock in water without outflow. Add the jelly, those who will not make the jelly can click my avatar to watch my video, and finally add sesame oil, sesame oil is the soul of the whole meat filling.
Three-sided skin: do not cut too much, the size of the dumpling agent can be, roll out the skin must be rolled into a thick four-sided thin dough in the middle, so that it is not easy to break the bottom.
Four buns: When we wrap buns, don't put too much stuffing, the filling is relatively thin, too much is not easy to close, you will definitely pull the skin up hard, the skin is easy to break. From the beginning of the package, when the package to the middle of the start to carry the skin discount, so that the filling is easier to wrap, the final closing must leave an air hole, because in the process of steaming, the bun will expand, if there is no air hole, the bun is easy to break.
Five steamed buns: steaming is also very important, the bun is wrapped after the cold water pot, do not take too much water in the pot, too much water will prolong the steaming time, the longer the bun skin in the steam, the easier it is to break the skin. The lid can be opened in 10 minutes from the time of fire. Look at none of them broken.
The skin is still very soft, the soup is also a lot, the soup dumplings are eaten freshly, if you want to do more at once, you can also, do not steam, raw, we put in the refrigerator frozen, frozen and then put into the bag. You can eat it whenever you want.
It is recommended that you must pack a small, one bite at a time, the taste is indescribable.
Well, this is my experience, if you still don't understand anything, welcome to click my avatar to watch my video, no longer understand the welcome to harassment. Haha, waiting for the driver at any time.