Fresh soup

1

Skin: flour + hot water above 90 degrees + cold water。

2

First, hot water is poured into flour, mixed with chopsticks, then cold water is added, flour is placed and placed on the panel。

3

Scratch the face to smooth。

4

The circle is placed on the cape of the container with a protective film, with an awakening of more than half an hour. The night before, the face woke up in the fridge

5

Take out the tatters, cut out a lid。

6

Scratch the lid into a little tinkle and drop it into the old。

7

Good meat pie. The night before, it was in the fridge。

8

excerpt the noodle, tectonic, sub-agent, about 10 g。

9

A little dry powder on the agent。

10

Open the face, thick and thin in the middle。

11

Add meat pies, squeezing, between 12 and 13 tarts。

12

A small bag of soup is placed in a steam cage with oil paper on it, and the boiler boils the water, and the steam cages are built up for 7-8 minutes。

13

Take a bite while it's hot

The meat filling ratio follows the same proportion used in my Shepherd's purse potstickers, which I've copied here: 260g minced pork, 5g salt, 7g minced ginger, 10g light soy sauce, 10g white sugar, 60ml water; this time, only half of the amount is used. Regarding the pork skin aspic, an essential for soup dumplings, the soup filling is formed by it melting when heated. Making the aspic isn't difficult, so I'll briefly describe it here: wash the pork skin, boil in water for 6-7 minutes, remove and scrape off the white fat, pluck the hairs off the skin, rinse and cut into small strips. Add 3-4 times the amount of water, a few slices of ginger, and some Shaoxing wine. After boiling on high heat, simmer on low heat for 50-60 minutes until the broth is thick. Strain into a container, let cool, then refrigerate or freeze. Preparing the meat filling and dough the night before saves time the next morning and doesn't cut into sleep, haha.