Strictly speaking, the soup in soup dumplings is not filled in, but is packed in together with the filling when filling. Soup dumplings are a delicacy spread all over the country due to their exquisite appearance, delicious taste, light and nutritious taste. The more famous ones are Kaifeng soup dumplings, Jiangsu Jingjiang soup dumplings, and Nanjing soup dumplings. Each type of soup dumplings The fillings are made using solid soup making techniques. Only in this way can the steamed buns be made with a cool color, fat but not greasy.

If you want to put the soup into the steamed bun smoothly, the best way is to make the soup into a solid state first. Specifically, it is actually jelly skin or meat that absorbs enough water first, and then heats it up through high temperature After steaming, it can melt and penetrate. Before steaming, these are integrated with the fillings, which is convenient to make and has the best effect. It also allows the bun skin to maintain its toughness and prevent it from being soaked by the soup when it is raw. It also improves the color of the soup. Clear and refreshing, it also adds to the fun of the soup dumplings.

The first method of making soup

Using jelly to make soup, usually clean the pork skin and put it into the pot to cook for a few minutes, then take it out and scrape off the excess fat. , then put it into water, add onions, ginger, aniseed, fennel, bay leaves, and pepper and simmer until the glue is released, then remove the meat skin, filter out the impurities, leaving the collagen-containing soup, and let it cool completely. It becomes jelly. Cut the jelly into small cubes, add it to the meat filling, mix well and wrap it in the dough. During the steaming process, the jelly will turn into the original pig skin soup, and then filter through the gaps in the filling. , part of the collagen remains in the stuffing, and part of it seeps out of the stuffing, so it becomes very cool.

The second method of making soup

Add the water soaked in the onion, ginger and aniseed ingredients directly into the meat, add it several times, add it once and stir vigorously in one direction. The spice water will be fully integrated into the meat filling, and the hard fat in the meat filling will absorb water and turn into soft fat, still retaining strong adhesion. Therefore, the soup will not seep out in a short time, but after high temperature, the protein shrinks, the fat melts, and the water naturally remains.

The correct steps for eating soup dumplings

It is best to eat soup dumplings when they have just come out of the pot, because the soup is the most liquid at this time, and will disappear after being left for a period of time. It is absorbed by the skin and fillings, but the steam inside the soup dumplings eaten while hot contains very high temperature, which may burn your mouth if you take one bite. Therefore, elegant people have learned to poke a hole in the dumplings first to allow the soup to drain. On the plate, after eating the buns in one bite, of course the big ones will have to take a few more bites, and then drink the soup in the plate. Or you can gently bite off a piece of the skin of the bun to make a small opening. After the heat inside is properly dispersed and the soup is not smeared in your mouth, you can suck up the soup and drink it, and then eat the bun. Eat.

Conclusion: Soup dumplings have a long history and have been popular since the Northern Song Dynasty. It can be seen that they were invented earlier, and they still retain the original most traditional method. They are at least passed down from generation to generation. A traditional delicacy for nearly a thousand years, the soup dumplings are still no less delicious in today’s developed world, and they are still the signature of many restaurants.