As usual, we'd better stir the dough first. Use high-gluten flour to make glutinous rice balls. 2g salt was added to 300g high gluten flour to increase the gluten of flour. After stirring, divide into two parts. Half of the noodles were scalded with 80g boiling water, and the other half were mixed with 80g cold water. The steamed bread skin made of half noodle soup is soft and firm.

Noodles should be a little harder, too soft and not strong, and steamed bread is easy to break. Then knead the two kinds of noodles together and wake up for more than half an hour after kneading them evenly.

This is the pork stuffing I chopped in advance. Now let's stir the stuffing of the soup dumpling, add some cooking wine to remove the fishy smell, soy sauce, oyster sauce, refined salt, chicken essence and cooking oil, and finally add some sesame oil to enhance the fragrance and stir well.

Cut some chopped green onion and put it in.

Everyone wants to know where the soup without water comes from. In fact, it is filled with jelly, which is preheated and melted into soup.

This clear jelly should be used to make jelly. When we cook jelly, we should take the skin out first and then let it cool. This clear jelly will be used after the jelly is cooled and shaped. I made a detailed video of skin jelly a few days ago, and you can also refer to it.

Chop, put into the meat stuffing and mix well, and put it in the refrigerator for later use.

Put the prepared noodles on the chopping board and knead them for a while, so that the steamed stuffed bun skin won't be broken. Then knead them into long strips to form a noodle agent, not too big, just a little bigger than when wrapping jiaozi. Then knead them into dough sheets, which will be thinner and more transparent.

Wrap the prepared meat in advance. When wrapping, pinch every wrinkle tightly, and also pinch the sealing place to prevent the soup in the steamed stuffed bun from flowing out. Put a piece of oil paper under each steamed bread to prevent it from stepping on the chopping board for a long time.

After all the bags are wrapped, put them in the pot with oiled paper. After the water boils, steam it over medium and small fire. Steam 10 minutes or so, and the soup packets will be cooked.

The soup packets made in this way do not collapse or break the skin, and the skin is thin and bright, and the soup is full. A bite is super satisfying. If you like it, try it quickly.

Want to know more details, you can click on my avatar to enter the home page to watch the video!