Isinglass powder cannot be used to make soup dumplings

Recipe introduction: This dumpling is fragrant and tender, with a thin skin and plenty of soup.

Ingredients

Main ingredients: 600 grams of wheat flour, 600 grams of fat and lean pork,

Accessories: 350 grams of frozen meat skin,

Seasoning: 10 grams of green onions, 5 grams of ginger, 6 grams of salt, 6 grams of white sugar, 6 grams of soy sauce, 10 grams of cooking wine, 3 grams of MSG, 2 grams of pepper, 15 grams of sesame oil, 25 grams of lard

Method: 1. Peel the onion and ginger, wash them, smash them with a knife, add an appropriate amount of water and mix briefly, then squeeze out the onion and ginger juice; chop the frozen meat skin into small pieces and set aside.

2. Wash the pork, chop into minced meat, put it into a basin, add soy sauce, cooking wine, monosodium glutamate, sugar, refined salt, pepper, onion and ginger juice, add appropriate amount of water while stirring, and wait Stir until vigorous, then add pork skin jelly, sesame oil and lard and mix well to form the filling.

3. Pour the flour into a basin, pour in cold boiled water and mix, knead evenly and let it rest for a while, then knead evenly into long and thin strips, divide into several dough balls, roll them into round dough and wrap them in Fillings are kneaded into crucian carp mouth-shaped buns to become green soup dumplings.

4. Place the raw buns into the steamer, place it on the boiling water pot, and steam over high heat for five or six minutes. When you see the buns are bulging, the soup is filling the mouth of the buns, and the skin is transparent, it is ready. Can be released from the cage.