My family Fan Shao has been instructing me to learn to make soup dumplings, the other day made meat skin jelly, with a foundation, followed by a soup bag practical operation, the finished product is still quite satisfactory.
by Floating Lake 【Official Certified Master of Bean Fruit Cuisine】
Flour 300 g
Water (for kneading) 160 g
Salt (in flour) 1 g
Pork skin 400 g
Water (for boiling soup) 1000 g
1/4 teaspoon white pepper
Salt (for soup) 3 g
Ginger (for boiling soup) 1 small piece
Pork (fat lean 28 kai) 200 g
Egg (take egg white) 1 pc
Minced ginger (for filling) a little
Salt 2 g
1: Treat the pig skin clean with pig hair and grease, blanch the water and then scoop it up.
2: Bring 1000g of water to a boil, add pork skin, beaten ginger, white pepper, simmer for 1 and a half hours until the soup is viscous, adjust the salt according to taste. You can also add a small piece of dried orange peel to the soup to add flavor.
3. Filter out the boiled meat skin soup with a strainer and refrigerate it for more than 4 hours to make meat skin jelly. Don't waste the skin of the cooked meat, it is used to cold mix or stir-fry vegetarian dishes, which are very delicious.
4, this is the frozen meat skin jelly. We don't need so much to make soup dumplings, just take a small part. The rest can be boiled in soup or cold food.
5: 300g flour plus 160g of water, 1g salt, chopsticks stir into flocculent form. If people can't eat less, reduce the dosage proportionally.
6: Knead into a smooth dough, the process requires some force. The degree of water absorption of flour varies and can be adjusted as appropriate. The kneaded dough was covered and fed for more than half an hour.
7. When the noodles are cooked, let's prepare the stuffing of the small soup buns. Pork is chopped into extremely fine minced meat, which can also be done with a meat grinder instead. Add egg whites, salt and ginger, whisk evenly clockwise, chop the skin of the meat, and then mix the chopped skin with the minced meat, the ratio of the two is about 1:1.
8: Take out the dough and knead it for a while.
9, kneaded dough divided into small blanks, I weighed it, each of which is about 23 grams, the size of which is according to your preference.
10: Roll them into round pieces and try to be as thin as possible.
11: Scoop a spoonful of minced meat and start wrapping the buns. Hold it with your left hand and spin it around quickly with your right hand, pinching the pleats.
12, the wrapped bun is placed in a small steamer, the shape of my bag can only be said to be OK, everyone will see. ^_^
13: Cover, wake up for another 15 minutes and start steaming the buns. Heat the water and steam for 15 minutes.
14, soup small dumplings open the cage, the dough is thin and tendonic, and the filling is full of thick soup. Dip in vinegar and it's delicious! Be careful not to burn your mouth.
----------
Douguo Cuisine, the largest food community and trading platform in the field of family kitchen;
850,000 food recipes, you can choose, you can download the [Bean Fruit Food] app in major app markets to view.