Xiaolong soup dumplings have always been a worry for me. I have made them twice and never succeeded. Once I used pork rib soup to make it, but it failed. Later, I used water from the pit again, but it also failed. It seems that I have to use meat skin to make it anyway. I originally thought it troublesome and hoped to find a way to not use meat skin, but...
Since yesterday, I am not afraid of trouble and started my journey of making Xiaolong Soup Dumplings.
steamed soup packets
By AlessiaHilll
Recipe Recommendations
- flour appropriate amount
- meat appropriate amount
- pork skin appropriate amount
- diced green onion appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for steamed soup packets
1
Put the meat skin into a pressure cooker and steam over water. After gas, low heat for 10-15 minutes. Cut the steamed meat skin into strips, place it into a casserole and add water. After boiling over high heat, simmer over low heat for 2 hours. Until the soup turns milky white.
2
Pour the soup out while it is hot, place it into a container, and place it into the refrigerator after cooling (of course, you can not leave it on such days) to make jelly.
3
The meat paste and the meat jelly are ground together.
4
Add shredded ginger and shredded green onion.
5
Add salt, cooking wine, and chicken essence, stir vigorously in one direction, and place in the refrigerator for 30 minutes.
6
Add water to the flour and knead until "three lights".
7
Squeeze them into strips, add ingredients, and roll them into a round shape.
8
Wrap it up and steam it in the pan.
9
Put sesame oil and soy sauce in a small plate. It tastes beautiful!