The soup dumplings are different from the small dumplings "all dead noodles", more different from the dog indifferent buns "half hair noodles", the authentic soup dumplings are "full wake up", which is the batter of the one hair alcohol The rules are relatively strict. The next step is the treatment of the filling of the buns. The most classic filling of the soup dumplings is the pork ball filling, and the raw pork must be made from fine five-flake pork, rear buttock with fat, or front shoulder plum blossom meat. These three positions of raw pork meat texture detailed, fat and thin suitable, is to do the small dumplings of the choice. Also need to be in accordance with the "one catty meat four two water" ratio, into the appropriate ginger water, steamed out of the soup dumplings in order to bite, each burst juice. Ultimately, the key to emphasize the second fermentation, which depends on the steamed dumplings will not have "Yin bottom, back Yin, Yin tendon" condition.
Soup bag production process1, the selection of pork is very important, to choose the fine pork, rear buttock with fat meat or front shoulder 500 grams of plum blossom meat, fat and lean ratio of 3:7 or 2:8. This ratio is not very greasy, but also ensures that the taste of the fresh flavor, all pig lean meat of the bag filling taste will certainly be affected. Can let the business to stir the meat 2 times or their own choice of handmade chopping form of dumpling filling chopped fine; 10 grams of ginger, cut into extra-fine ginger froth, can cut how fine cut how fine, to eat ginger can not see ginger.
2, a few hours early soak a good thick ginger water 200 grams to cool and reserve, the dumpling filling, especially fine ginger foam together into the mixing meat pot, gradually seasoning. Add 30 grams of soy sauce, 5 grams of dark soy sauce, 5 grams of salt, 5 grams of sugar (optional), 2 grams of chicken essence or chicken powder (optional), a small amount of about 0.5 grams of white pepper, 0.5 grams of thirteen spices (optional), turn and mix well. Along a direction, choose to draw inside the form of cutting circles, and assisted by wrestling the meat, stirring the dumpling filling on the force. In 4-5 batches, add 200g of thick ginger water to remove fishy smell and enhance the flavor. Mix until the dumpling filling is pressed up elastic, dumpling filling is mixed well. Do not rush the application of dumpling filling, surface cover plastic bag, room temperature or put the refrigerator freezer room idle 2 hours, so that a variety of flavors have a sufficient combination.
3, and wash basin into the cold water 300 grams, put yeast 6 grams, mixing into uniform yeast water, pouring into the wheat flour 600 grams, take chopsticks to stir into the flocculent, synthesize the proportionality of the detailed dough. Flour across the country absorbent capacity is not the same, water flow, please consider adjusting the discretionary, combined with a good dough softness and hardness to maintain the strength of the "colorful mud", touch as if touching the softness and hardness of the human face as a benchmark. Wash basin surface cover plastic bag, according to the indoor temperature, a hair alcohol 1-1.5 hours, fermentation to the batter twice the size of the bun dough on hair alcohol good. How to test the batter is not hair alcohol in time: finger dipped in a small amount of wheat flour, in the core of the fermented dough into the batter that is not collapsed, nor shrinkage, the batter is hair alcohol good it.
4, the batter similar to fast hair alcohol good, solve the small onions. 150 grams of green onions cut into very fine green onion section, pour into the bowl, pour into the sesame oil 5 grams, 45 grams of cooking oil, mix well. "This is a good cooking tip to maximize the freshness of the shallots. Keep in mind that the scallions must be put into the dumpling filling before wrapping; if you put them in too early, the marinated scallions will have a "scallion odor" and you will lose your efforts.
5. When the batter is basically smooth, gradually mix in the filling. The "oil mixed with green onions" poured into the preparation of a good bit of dumpling filling, and again turn and mix well, fresh flavor and beautiful soup dumpling meat filling will be dealt with.
6, the fermentation of the dough removed, moved to the cutting board, and again and the dough evenly. Cut down a small piece of batter, kneaded into a long thin column type, grabbed about 15 grams / a dosage, spread into the center of the slightly thick soup dumpling skin. Fill the dumplings with the appropriate pork filling and wrap the dumplings in one direction, making sure the edges are tightly closed and the folds are evenly spaced. Dampen the cotton cloth and dry the water, cover the bottom of the cage drawer, and put the wrapped dumplings into a small steamer basket, paying attention to leave enough time, a cage of 10 for the benchmark.
7, the pot into a small amount of cold water, fire until there is a hot stream appeared to stop the war to wait for the pot. The cage drawer is removed from the pot, by virtue of the emergence of the heat flow to produce the necessary secondary fermentation temperature of about 38 degrees Celsius and 85% of the ambient humidity. Cover the drawer tightly and let it ferment for 5min, then turn on the heat and cook gradually. After the redness is enough to keep track of the time, steam for 7min and stop the war. Steamed dumplings slightly idle for 1min, so that the heat flow slightly dispersed, lift the pot, pay attention to carbonated beverages do not drip poured on the surface of the small dumplings, easy to produce "crater". The steamed dumplings are served, one for each person, and enjoyed while they were hot.