Xiaolongbao, the traditional cuisine of Jiangnan region, has traces of Small Dumplings in many places, and the process and taste of the method are also different, forming a snack unique to each place, but it is mainly based on thin skin filling, fresh and juicy. Many people will be burned by the soup inside when they first eat small dumplings, so many times people are very curious about where the soup inside comes from. But after reading this article today, all the doubts are clear and clear, follow the footsteps, and see where the soup comes from?
As mentioned earlier, the small dumplings pay attention to the thin skin and juicy, many times we think about how to make the skin well, to make the skin thin and not to wear, the soup juice is completely packed in it, which is the most basic condition for us to do a small dumpling. The second is how to boil a pot of thick soup, boil a pot of delicious soup, in addition to enough ingredients, but also to improve the fresh, and then is the production of meat filling, the production of tender and smooth meat filling, which is the problem that we need to pay attention to when we make a small dumpling. There are generally two kinds of small steamed buns sold in the tea house, one is crab powder small steamed buns, and the other is the soup dumplings I want to make for you today, mainly ginger and shallots, and meat fillings, stuffing made of skin jelly, let's take a look at how to operate it. (The video version of the production process and technique of Xiaolongbao has been updated before, you can watch the previous video synchronous learning)
Dumplings
Preparation materials:
Ingredient a: Pork skin 500 g
5 chicken feet
1 chicken bone or pig bone
800 g of water
Ginger and green onion to taste
Seasoning to taste
Material b:
1: 70g g grated ginger
60 grams of chopped green onion
Salt 5 g
MSG 4 g
4 grams of chicken meal
Pepper 3 g
Sugar 20 g
Corn starch 30 g
2: 500 g jelly
3: 500g minced pork
4: 30g lard
Sesame oil 10 g
Operation process: First of all, operate the material a part, and do a good job of skin jelly one day in advance, so that there is enough time to freeze. First cook the pork skin, remove the excess fat, otherwise it will be very greasy, and then grind the pork skin with a meat grinder and put it in the basin for later, add chicken feet and bones to the basin with blanched water, cut a few slices of ginger and green onion together, and finally add water according to the recipe, wrap it in plastic wrap, and steam it in a steamer for about 2 hours. You can also use a pressure cooker to cook, with a general pot to cook can also be, the steaming method does not have to worry about boiling paste, the pork skin can be boiled, and then pour out the soup residue, slightly add a little salt, chicken powder, pepper to taste, and finally cool and then put into the refrigerator refrigeration until condensed.
Operational flow
Start operating the material b part, step 1 peel and chop the ginger, chop it together with the green onion, grab the chopped ginger and chopped onion, remove the excess water, then add the seasoning and corn starch and gently fish it out, then add the frozen skin that was prepared in advance and add it together to catch well, then add the pork filling to mix well with pressing techniques, and finally add lard and sesame oil to mix well, and the finished filling is immediately put into the refrigerator for refrigeration to avoid the melting of the skin.
How it works
Wrapped up
Then you can operate the small dumpling dough part, I use the dough mainly based on high gluten flour, and then with some glutinous rice flour, a little salt, and then add warm water and noodles, the dough of the small dumplings is generally relatively hard, soft The effect is not so good. Divide the dough into small dough of about 15 grams, then roll out thinly, slightly thicker in the middle, wrap the side thinner than the better package, wrap the filling, and steam for 8 minutes on high heat to get out of the pot. Then you can eat it, and the small dumplings can be dipped in a little red Zhejiang vinegar to eat together, so that it is even more delicious.
Small dumpling dough recipe
Key points to share:
1, the skin jelly should be steamed until enough time will condense, can not cut corners.
2, the combination of skin jelly and meat can be appropriately added or subtracted according to their own desired effect.
3, the small forteskin should be rolled out thinly, the skin should not be too thick.
4, the steaming time is not too long, it will steam the skin and the soup will flow away.
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