Soup dumplings
Ingredients
- Pork mince 200g
- Corn oil 8g
- Salt 1g
- Ginger powder 3g
- Chopped green onion 5g
- Light soy sauce 5g
- 老草 2g
- Sugar 4g
- Sesame oil 2g
- White pepper 1g
- Chicken essence A little
- Cold water (used in meat filling) 120g
- Warm water (used in flour) 110g
Steps
1. The minced pork bought at the vegetable market is not fine enough and needs to be processed again and minced into minced meat (preferably 30% fat and 70% lean)
2. Add salt to the minced meat
3. Add water in small amounts and multiple times, and use chopsticks (I used 2 pairs of chopsticks) to stir in one direction
4. After all the water is added, the meat filling will be not thin, but a bit like batter
5. Now add light soy sauce, dark soy sauce, sugar, ground ginger, corn oil, sesame oil, white pepper, and chicken essence, and stir evenly in one direction
6. If you want to know the saltiness of the meat filling, you can take a little of the prepared meat filling, put it in the microwave oven and simmer it on high heat for 10 seconds to taste it, and then put the prepared meat into it. Place the stuffing in the refrigerator for later use
7. Add a little salt to the flour and mix evenly
8. Add warm water and knead into a ball, cover with plastic wrap and let it rest for 10 minutes
9. Knead the dough after it has risen. Repeat this process four times until the dough becomes smooth and chewy.Cover with plastic wrap and set aside
10. Take out the meat filling before wrapping, sprinkle with chopped green onion and mix well
11. Shape the dough into long strips and then divide it into dough balls of about 20g
12. Take a dough and flatten it with the palm of your hand, then roll it into a thin dough
13. Add minced meat
14. Wrap into buns
15. Put a non-stick mat in the basket (if not, you can put a corn leaf or oil paper and other anti-stick material at the bottom of the bun), put the bun on it, and put it in after the water boils Steam pot, cover with lid and steam over medium high heat for 8 minutes
16. Eat it while it's hot (remember, take a small bite and blow on it first). The soup is rich and delicious, and it's very delicious when paired with balsamic vinegar
17. Finished product
Tips
- 1. The more times you knead the dough, the smoother and chewier the dough will be
- 2. The more water you put into the meat filling, the more soup there will be in the soup dumplings. Of course, it is better to use stock instead of water 2. li>
- 3. The soup dumplings just out of the pot are relatively hot. When eating, you should first bite a small mouth to let the heat dissipate before sucking the soup inside.
