First, bone soup can be mixed with meat to make steamed dumplings. Bone soup is rich in collagen, which is very water-soluble. Therefore, the draft of meat mixed with bone soup is greater than that of water; So after heating, more soup overflows from the meat stuffing, forming the "soup" in the soup bag. Because the umami flavor of the meat and the flavor of the seasoning are dissolved in the soup, the soup is delicious.

Ingredients: pigskin 300g, pork stuffing 150g, salt 5g, water 1000ml, soy sauce 5ml, sesame oil 5ml, onion 5g, medium gluten flour 150g, cooking wine 1 spoon, 2 onions and 3 slices of ginger.

Second, the specific practice of steamed soup:

1, production of pigskin jelly: cut pigskin into small pieces, blanch with boiling water, remove and drain; Put water, pigskin, cooking wine, ginger and onion in the pot and cook for 3 hours on low heat.

Drain the soup and put it in a big bowl. After cooling, put it in the refrigerator and refrigerate until it is solidified.

3. There is excess grease on the surface of solidified pigskin jelly, which can be scraped off with a spoon or kept.

4. Blanch the pork stuffing, add seasonings in turn, and refrigerate for later use.

5. Take pigskin jelly 100g, cut it into dices, pour it into the seasoning meat stuffing with chopped green onion, and mix well with chopsticks.

6. Pour boiling water into flour to form a circle, and stir it into loose dough with a hard rubber scraper or chopsticks.

7. Then pour in cold water and mix well. At this time, it becomes wet and sticky dough. Put the dough on the workbench and continue to knead it by hand.

8. Make a ball, cover it with plastic wrap, relax at room temperature for about 30 minutes, and then start plastic surgery.

9. Divide the dough into 10g pieces, because I doubled the material and can divide it into 50 pieces.

10, take about15g of stuffing and put it in the center of the dough.

1 1. Press the stuffing with your left thumb and lift the edge of the dough with your right hand.

12, you can hold the edge of the dough with your left hand, then fold the dough forward with your right hand, and then close it again after returning to the origin.

13. Put the wrapped soup packets on wax-proof paper and put them directly into the steamer.

14. Boil the water, and then steam it in a steamer for about 10 minutes. Enjoy it while it's hot.

Third, cooking skills.

1, double the above materials, and you can make steamed soup buns with 50 pieces 10g skin.