The biggest feature of soup dumplings is their thin skin, rich fillings, rich soup and rich flavor.

Soup dumplings first appeared in Kaifeng and were sold in the Northern Song Dynasty. At that time, they were called soup dumplings or soup dumplings.

There is also a saying in Kaifeng about how to eat: open the window first, then drink the soup, and then fill your mouth with flavor!

It’s not difficult to make soup dumplings at home, especially the dough, which is very suitable for friends who don’t know how to make dough.

In addition to the time-consuming cooking of pork rind jelly, the filling is relatively easy to prepare, as long as you have enough time.

Let’s take a look at how to make soup dumplings at home!

Ingredients: flour, pork skin, pork, chives, ginger, star anise, lard, eggs, warm water Condiments: salt, sugar, pepper, light soy sauce, dark soy sauce, cooking wine Step 1: Add water to the pot and add the pig skin

Bring to a boil, take out the pork skin and scrape off excess fat and hair while it is hot, then clean and cut into small cubes.

Add an appropriate amount of water to the pot, add star anise, cooking wine, scallions, ginger slices, salt and pepper, then add diced pork skin, bring to a boil over high heat, then reduce to low heat, cook until the skin of the meat melts in the soup, turn off the heat and remove

Remove the spices and let cool, then place in the refrigerator.

Step 2: Chop the hind leg meat into fine minced meat, mince the ginger and green onion and put it into the meat filling. Add an appropriate amount of salt, sugar, light soy sauce, cooking wine and pepper, add a small amount of dark soy sauce to adjust the color, and stir in

Two eggs can make the meat filling more tender and smooth. Stir vigorously in one direction.

Step 3: Cut the solidified meat jelly into small dices, add it to the meat filling, stir evenly, and put it in the refrigerator for half an hour.

Step 4: Take an appropriate amount of high-gluten flour, add warm water and mix into a soft dough. The ratio of flour to water is about 2:1.

Place the dough on the surface and knead it back and forth until the surface is smooth.

Wrap the dough in plastic wrap and rest for twenty minutes.

Step 5: Roll the relaxed dough into a long strip and cut it with your hands or a knife. The dough should be about 30 grams each.

Sprinkle the dough with dry flour, flatten it, and roll it into a round dough.

Step 6: Take out the bun filling from the refrigerator, take another piece of dough, and put in an appropriate amount of filling. Do not tighten the mouth when closing, but leave a hole the size of your little finger, which is professionally called a crucian carp mouth.

The purpose is to allow the steamed buns to breathe during the steaming process and prevent the steaming process from causing too much soup and causing the steamed bun skin to explode and cause the soup to flow out.

Step 7: Place the wrapped buns into the steamer, leaving a gap to prevent the steamed buns from becoming larger and sticking together.

Pour cold water into the pot, turn on the steam and steam for ten minutes. When the time is up, take it out of the pot.