I like the water from the soup dumplings. It's really delicious in the world. I've been thinking about making it at home, but I'm afraid I can't do it well. After asking many experts and referring to others 'practices, I finally decided to give it a try today. Although there were many discontentment with the work done, I finally took the first step.
To sum up the lesson, the skin is a bit hard, the rolling is not thin enough, and the stuffing is added.
It is best not to use meat skin in the jelly in the filling.
soup packets
Recipe Recommendations
- medium-gluten flour 300 grams
- water 160 grams
- salt 2 grams
- pig lean meat 300 grams
- eggs one
- ginger appropriate amount
- cooking wine 10 grams
- meat jelly 300 grams
- soy sauce 10 grams
- cornflour 10 grams
Steps for soup packets
1
Mix the dough, knead it into a smooth and uniform dough, cover with a damp cloth and soak for 20-30 minutes
2
Add pork, eggs, cooking wine, and a small amount of ginger slices into the cooking machine and beat until meat paste
3
Chop up the jelly.
4
Mix the jelly with the pork, add the soy sauce, cornflour, and salt and stir well.
5
Knead the dough into long strips, cut into doses, and roll out into thin dough sheets. Add the stuffing and wrap into small buns.
6
Wrap steamed buns.
7
Add water to the pan, bring to a boil, put on the drawer cloth, place the steamed buns, and steam for five minutes over high heat.
8
It's out of the pot and it's steaming hot.
9
Pick one and dip it in shredded ginger vinegar. It's delicious.soup packets Make Tips
The dough needs to be rolled thinner to have a crystal-like feeling. It will be better to take out the meat skin and use it after the meat jelly is cooked.