Enriched soup small dumplings practice:
1, wash the pork skin, add water, cooking wine stew until the skin loses its elasticity and the soup is thick.
2, fishing out the pork skin discarded, the soup stay frozen into a solid jelly.
3, pork stuffing with green onions, ginger, soy sauce, eggs and so on stirring, if the stirring is difficult, add a little water, until smooth and well stirred.
4, jelly chopped, mixed into the minced meat.
5. Refrigerate until ready to use.
6, flour with water, salt and knead well, I used a bread machine kneaded, southerners can not play pastry. After kneading put the plastic bag, refrigerator refrigerated relaxation half an hour, take out and roll long strip.
7, cut the dose. Each dose of 8-10g.
8, as far as possible to roll round and roll thin. Knead in place, not afraid to break the skin, toughness is very good.
9, this time the steam drawer into the steamer.
10, or directly on the 24 cm diameter saucepan. Fill the pot with water. Brush oil on the drawer. Turn on the heat to boil the water.
11. While the water is boiling, start wrapping the buns. Scoop 15-20g of meat filling, each packet of cm should have the skin jelly oh.
12, close the mouth, at first like dumplings, just pleats dense, pinch the mouth at the tip, or pinch to the end of the closure of a large dough lumps.
13, closed into a big curved dumpling.
14, the two sides of the mouth of the sharp corners of the paste together tightly, to complete a bun, the center of whether there is no exposure does not matter.
15. Or simply pinch a tip in the center and pinch off the excess dough. If you are confident that you can turn the bun around and steam it with the mouth facing down, you will not be able to break the skin easily.
16, the water boiled, yards into the buns.
17, cover the pot. High heat 8-10 minutes.
18, open the pot, the bun skin has been a little through it, the soup out of it.
19, clamped up, the bottom of the buns fell slightly, you can see the drooping soup
20, open a window show a, a lot of soup right.
21, dipped in vinegar flavor is awesome, do it yourself without adding MSG, meat is good, soup is thick,