Pig bone soup dumplings

Recipe Recommendations

• Medium gluten flour appropriate amount
• cold water appropriate amount
• pork front leg meat appropriate amount
• chives appropriate amount
• black pepper appropriate amount
• soy sauce appropriate amount
• sesame oil appropriate amount
• white sugar appropriate amount

• onion
• steamed
• an hour
• ordinary

Steps for Pig bone soup dumplings

1

This is the jelly made in advance (the jelly method: first pluck the fur on the meat skin, rinse it with boiling water, wash it, add boiling water again, add ginger slices, star anise, onions, and salt to boil until the skin begins to melt, filter out the meat skin and ingredients, leave the soup, and when it cools, it becomes the jelly).

2

Add soy sauce, black pepper, sesame oil, white sugar, chives, ginger powder, and pig bone soup to the meat little by little and stir clockwise (you must chop the meat yourself, and make the meat sticky will taste delicious.)

3

Stir the meat paste with the chopped jelly until evenly for half an hour. This way the meat will taste well (if you like more soup, add more jelly).

4

This is the dough that has been made (I use cold water to mix the dough, but the dumplings don't need to be fermented, just wake up for a quarter of an hour).

5

Start rolling the steamed buns skin. The skin must be rolled thin. This is one of the essence of the soup dumplings.

6

This is the wrapped soup buns (you have to wait for the water to boil and steam them over high heat). When placed on the plate, you must apply oil to prevent the buns from adhering.

7

Soup dumplings that can be eaten only in five minutes.

8

To eat soup dumplings, move them gently and lift them slowly, opening your mouth first, and then drinking the soup. (Be careful not to burn your mouth)

Recipe Categories

• staple food
• home cooking
• Zhejiang cuisine
• Elderly recipes
• breakfast recipes