Soup dumpling recipe 1 Ingredients: 1000g flour, 600g warm water, 700g pork belly, 280g pork skin jelly, 160g crab meat, 40g each crab roe, soy sauce, 100g lard Accessories: 6g cooking wine, 8g sesame oil

gram, white sugar, 5 grams each of chopped green onion and minced ginger, 15 grams of refined salt, 1 gram each of pepper and MSG: 1) Add water to the flour and knead evenly, then let it sit for a while; 2) Chop the pork into minced meat and mince the inside of the crab.

Heat lard in the pot, add crab meat, crab roe, and minced ginger to stir-fry crab oil, mix with minced meat, skin jelly, soy sauce, cooking wine, etc. to form a filling; 3) Roll the dough into a long strip and cut into 50g pieces.

Roll out 4 pieces of dough into a round dough, add stuffing and shape into pleated buns, put in a steamer and steam over high heat for 10 minutes.

========================== Soup dumpling recipe 2 Crystal soup dumpling ingredients: 500g fresh pig skin, 600g winter melon, 150g fish grits

grams, 30 grams of ham, 30 grams of cucumber peel, 1 egg peel, 25 grams of ginger, 50 grams of green onions, refined salt, pepper, cooking wine, monosodium glutamate, chicken essence, appropriate amounts of dry and wet starch, sesame oil, fresh soup, green onion leaves, red

A little of each cherry.

Preparation method: 1.

Wash the pig skin, put it into the pressure cooker, add fresh soup, add ginger, green onions, refined salt, pepper, cooking wine, chicken essence, cover, heat and press until the pig skin turns into juice, wait for it to cool, open the lid, and beat out the ingredients

Pour the soup into a square plate, let it cool and then refrigerate it in the refrigerator to form a jelly. Then cut it into 2 cm diameter balls, max. 12.

2.

Peel the winter melon, cut into 15 cm square chunks, then slice into large thin slices, max. 12 slices, soak in salted water for about 10 minutes; cut the ham, cucumber skin, and egg skin into thin strips; add green onion leaves

Blanch it in a pot of boiling water and tear it into thin strips; chop the red cherries into fine pieces.

3.

First roll the skin jelly cut into balls with a layer of dry starch, then wrap it with a layer of fish grits, then evenly dip it in ham shreds, cucumber skin shreds, and egg skin shreds, and wrap it in soaked winter melon slices

Then tie them into pomegranate buns with shredded green onion leaves, and garnish them with chopped cherries to form green crystal soup buns. Steam them over high heat for about 5 minutes, then take them out and place them on a plate.

4.

Heat a clean pot, add a little fresh soup and bring to a boil. Add refined salt, pepper, and MSG, thicken the soup with wet starch, pour in sesame oil, and pour it onto the crystal soup dumplings on the plate. Serve.