Small dumplings in soup

Main ingredients: meat (150 grams), shrimp (50 grams), jelly (150 grams), flour (200 grams)

Seasoning: green onion (appropriate), ginger (appropriate), soy sauce (appropriate), dark soy sauce (appropriate), monosodium glutamate (appropriate), white pepper (appropriate), salt (appropriate), sugar (moderate), wine (appropriate)

Making steps:

Half kilograms of chicken claws are cleaned first. >Making steps:

Materials for jelly: Huadiao wine, chicken claws, ginger

Half a kilogram of chicken claws processed and cleaned first boiled and then washed, plus ginger and 2 tablespoons of Huadiao wine and 1 liter of water boiled on high heat and then turned to low heat to cook for about 1 hour

Cooked to the meat is very easy to come off the bone can be

You can only take the soup, or you can take down some of the meat and put it in the soup, add salt, pepper, pepper, and so on. Stir in the chopped shrimp and meat jelly and mix again

Dividing the dough into small portions

Roll out the dough to form a thicker center and thinner sides, just as you would for a bun (if the meat is too wet, you can freeze it for 30 minutes or so to make it easier to wrap)

Steam the buns when ready

Start steaming the buns with cold water and cook them for 15 minutes. The first thing you need to do is to turn off the heat after 15 minutes and then smother for another 5 minutes.