Steamed Dumplings in Soup is a traditional Chinese specialty in Hunan Province, belonging to Hunan cuisine. The skin is thin, soft and moist, tender and delicious. The filling is made first. Mince the pork, put half of it in a pot, add soup jelly, salt, monosodium glutamate, soy sauce, sugar and stir, then add green onion and ginger juice, mix well and then mix well with cooked oil and sesame oil. Then crush the soup jelly and mix it into the meat to make the filling. Then make the dumpling skin. White flour, starch, glutinous rice flour and sugar together, mix well, the center of a nest, first add 90% hot water, mixed into a flake-like snowflake, to be slightly cooled and then add cool water and knead and moist, rolled into long strips, hand pulled into 40 squeeze, and then rolled out with a dumpling rolling pin into a thin round skin. Wrap and steam the dumplings. The dumpling skin, put in the filling, kneaded into the shape of steamed dumplings, on the drawer, cover the cage tightly, the fire should be strong, the steam should be enough, steamed and removed that is complete.