Seasoning: salt 4 g sugar 3 g monosodium glutamate (MSG) 3 g sesame oil 10 g vegetable oil 30 g each
Fresh meat dumplings:
1. Fresh pork and salt, sugar, MSG, sesame oil, vegetable oil and so on to make the heart of the fresh meat filling. Then 500 grams of water-ground flour with 100 grams of cold water and kneaded into a cake, put into a pot of boiling water to cook, become cooked gravy, and then cooled in cold water, kneaded into the rest of the water-ground flour, and add 300 grams of water and kneaded into a glossy powder dough.
2. Roll the dough into long strips, pick 25 grams of a billet, rolled round, with the fingers while turning the edge of the pinch into a pot shape (bottom and sides should be even thickness), into the meat filling 15 grams of heart, pinch the mouth, that is, into the dumplings billet.
3. Put water in the pot, boil the soup dumplings billet put down, and use the back of the iron spoon from time to time in the bottom of the pot to stir, so as to avoid the soup dumplings adhere to each other or stick to the bottom of the pot. Cook for about 10 minutes, the water boiled, the soup ball floating jade color, and then add some cold water in the pot does not make the water boiling, and let the soup ball in the pot to simmer for 3 to 4 minutes, out of the pot that is completed.
For more information on fresh meat soup dumplings, see Mint.com Food Library/shiwu/xianroutangtuan