This steamed bun has a thin skin and a big filling. One bite will fill your mouth with soup! It is said that in order to eat these delicious soup dumplings, foreigners use straws to suck up the soup first and then eat the dumplings! What interests them more than eating soup dumplings is: they want to know how the soup is poured in!

Soup dumplings have always had the reputation of "lifting them up like a lantern and putting them down like a chrysanthemum"! As you can imagine, the soup dumplings are so full of juice, it makes your mouth water just thinking about it! In fact, it is not difficult to make soup dumplings at home. Moreover, the noodles for soup dumplings do not need to be fermented. As long as the "soup" is prepared in advance, it is also very time-saving! A cage of soup dumplings can be made in about half an hour!

Soup dumplings

Ingredients: 150 grams of all-purpose flour, 20 grams of corn starch, 90 grams of warm water, 1 gram of salt.

Soup dumpling fillings: 100g meat filling, 100g pork rind jelly, 1g pepper, 10g light soy sauce, 2g sugar, appropriate amount of salt.

Steps for making soup dumplings:

1. Mix all-purpose flour and corn starch, add salt and warm water.

2. Knead into a smooth dough and let it rest for ten minutes. (Many people don’t know how to knead the dough and it’s always not smooth. Let me tell you a little tip. After kneading it into a ball, wake up for a while and then knead it again. It will be smooth easily.)

3 .While the dough is rising, let’s make the meat filling. The main source of soup for soup dumplings is pig skin jelly. The ratio of meat filling to pork skin jelly is 1:1. (How to make pig skin jelly: wash the pig skin, boil it for ten minutes, take it out, scrape off the fat, add water again, cook the seasoning until it is thoroughly cooked, use a food processor to make the juice, let it cool and serve as pig skin jelly)

4. Add light soy sauce, sugar and pepper to the meat filling.

5. Mix thoroughly and stir vigorously.

6. Add chopped pork skin jelly. Mix thoroughly.

7. After waking up, roll the dough into a long strip.

8. Divide evenly into 16 small pieces. Sprinkle less than dry flour to prevent sticking.

9. Take a small squeezer, flatten it, and roll it into a round shape.

10. Wrap in pork skin and frozen meat filling.

11. Pinch the pleats and close the mouth! Pinch pleats are my weakness and they never look good. This is also a job where practice makes perfect and requires more practice.

12. Wrap all the buns and put them in the steamer.

13. Boil water in a pot, bring the water to high heat and steam it for 10 minutes.

14. Don’t be in a hurry to eat the soup dumplings that have just come out of the pot! The soup inside is very hot, especially for children, so they must be watched by an adult before they can eat it.

15. I really like eating soup dumplings dipped in vinegar!

As soon as I took a bite, the soup spread all over the table. Although the bread was not made of bread, the fragrant soup had been integrated into the crust, which was very delicious!

So the principle of soup dumplings is very simple: the collagen-rich pork skin is stuffed into the stuffing, and then heated at high temperature to turn into a delicious soup.

Tips

1. Knead the dough with warm water and add a little salt to make the dough stronger.

2. Pork skin jelly can also be replaced with chicken feet jelly. Or you could try freezing the stock and then mincing it and mixing it into the meat filling.

3. Roll out the dough as thin as possible, at least similar to dumpling wrappers.

4. The prepared soup dumplings are very hot to the mouth, so be careful! Especially children!

Do you like these soup dumplings? Is this the same thing you do over there? Welcome to leave a message and share!

I am Ruoyu’s mother, the author of Baijiahao, and I want to share more delicious recipes with you! Looking forward to your attention and messages! Your valuable comments and suggestions are also welcome!