Make kaifeng soup dumplings with medium gluten flour.
1. Pour a proper amount of flour into the basin. Preferably high-gluten flour. Pour in a proper amount of warm water (warm water in winter, cold water in summer, with a little salt). Turn into floc.
2. Continue to add warm water.
3. After repeated several times, until the dough is just wet and dry, the basin light, hand light and surface light.
4. Cover with a wet cloth and burn your face.
5./kloc-After 0/0 minutes, continue to knead the dough.
6. Repeat several times until the dough is very smooth and hard.
7. Prepare stuffing materials. Generally speaking, the ratio of meat stuffing to broth in soup packets is about 3: 2.
8. Take a big pot, pour meat (about 500g), pour a spoonful of Jiang Mo, a spoonful of salt, a spoonful of sugar, half a spoonful of chicken essence, half a spoonful of monosodium glutamate, two spoonfuls of soy sauce, one spoonful of soy sauce and three spoonfuls of sesame oil. Seasoning can be adjusted according to your own taste.
9. With the help of chopsticks, you can also grasp the meat stuffing and seasoning by hand and turn it in one direction. Until the meat and seasoning are completely mixed.
10. Add the stock and stir it by hand (chopsticks are ok, but it doesn't feel good with your hands, but you must wash your hands).
1 1. Until the stuffing and broth are completely blended, the stuffing swells but condenses.
12. Take a piece of dough, knead it into long strips, and cut it into dosage forms with appropriate size, which is similar to that of jiaozi.
13. flatten it and roll it into a circle.
14. stuffing.
15. Knead into 18-24 fold.
16. The cute buns are wrapped.
17. After all the bags are wrapped, let it stand for 5 minutes.
18. put it in a steamer, leaving a certain gap.
19. After steaming in the steamer, put it in the steamer for 8 minutes.