Kaifeng soup dumplings have a long history. They were gradually transformed by successive chefs from the "Wangloushan Cave Plum Blossom Buns" which was "No. 1 in Tokyo" during the Northern Song Dynasty.

The color, aroma, taste and shape are good and unique.

The specific production method is as follows: Ingredients: One pound of refined powder, one pound of pork hind shank, two and a half minced oil, one pound of MSG, Shaoxing wine, minced ginger, three cents of salt, eight cents of soy sauce, and eight cents of white sugar.

Method: 1. Debone the meat, peel off the skin, remove tendons and cut into strips, then grind it into minced meat using a machine; 2. Put the minced meat in a basin, add the seasonings, and stir vigorously in one direction until it becomes minced.

Delicious.

Then add about 7 to 8 taels of water one after another, stir vigorously, and finally add small grinding oil and stir to form a filling; 3. Put the noodles in a basin, use a little water first, cut the noodles into noodles, and mix until they are hard.

Then dip the dough into water and knead it into a dough piece that is neither soft nor hard; 4. Place the mixed dough on the case and repeatedly knead, throw, and stack it until it is smooth and soft, and then roll it into fifty dough pieces.

Use the ingredients, roll it into a skin with thin sides and thick middle, add stuffing and knead into small buns with 18 to 21 pleats; 5. Use large fire when steaming.

Cooked in six to seven minutes.

Features: Thin skin, large filling, oily soup, small size, fresh fragrance and sharp taste. It looks like a lantern when you lift it up, and like a chrysanthemum when you put it down.

Ingredients: 1,000 grams of flour, 600 grams of warm water, 700 grams of pork belly, 280 grams of pork skin jelly, 160 grams of crab meat, 40 grams each of crab roe and soy sauce, 100 grams of lard. Method for Kaifeng soup dumplings: 1. Mince the pork hind leg meat

Make the stuffing, put it into a basin, add soy sauce, cooking wine, minced ginger, MSG, salt, and sugar.

Use 4 liters of warm water in winter and 3.5 liters of cold water in summer. Add to the stuffing in 5 or 6 batches and stir until the stuffing is neither thin nor thick. Finally, add small grinding oil and mix well. 2. Pour the noodles into a basin and add 2.5 liters of water.

(Use hot water in winter, warm water in spring and autumn, and cold water in summer), mix the noodles evenly.

When kneading the dough, do not pour the water all at once. Add a little water first to form dough ears, and then slowly knead the water into the dough pieces evenly.

Repeat three times to change the surface from soft to hard.

Then dip your hands into water and knead the dough into a dough that is neither soft nor hard; 3. Take the mixed dough out of the basin and put it on the chopping board, knead it repeatedly, and add dry noodles appropriately according to the softness and hardness of the dough. Repeat as many times as possible.

Plate it several times, roll it into strips, and roll it into a 15-gram dough. Roll it out into a thin sheet with a thin edge and a thick middle and wrap it with 20 grams of filling. Make 18 to 21 pleats; 4. Place the bun dough into a 32 to 35 cm diameter ball.

Steam it in a small cage over a high fire and serve it on the table.

Serve with balsamic vinegar and garlic cloves.

1) Add water to the flour and knead it thoroughly, and leave it for a while; 2) Chop the pork into minced meat, chop the crab meat into minced pieces, add lard to the pot and heat it up, add crab meat, crab roe, and minced ginger, stir out the crab oil, and mix with the minced meat.

, skin jelly, soy sauce, cooking wine, etc., mix into a filling; 3) Roll the dough into a long strip, pull it into 4 pieces of 50 grams each, roll it into a round dough, add stuffing and knead it into pleated buns, put it in a steamer over high heat

Steam for 10 minutes.

Recently, a new steamed stuffed bun shop opened near the company. It is said to be an authentic Kaifeng soup dumpling. There is a packet of delicious soup wrapped under the thin skin. The filling is also very tender and very delicious. Just be careful when eating.

Be careful and you'll get burned.

A basket of steamed buns costs 18 yuan. There are 9 buns in a basket, which is equivalent to 2 yuan each. It is much smaller than other buns that cost 2 yuan each, but it is twice as delicious.

There is a saying when eating soup-filled steamed dumplings: "Open the window first, then drink the soup. One mouthful is light and the mouth is full of fragrance"!

Indeed, the first time I ate a Kaifeng soup dumpling, I didn’t quite understand it. I bit it down and my mouth was instantly reddened. To eat a soup dumpling, you need to take a small bite first, let it cool down a little, and then drain the soup out of the dumpling.

After drinking it, I ate the stuffing and a steamed bun. It was really full of flavor and left an endless aftertaste.

The making of Kaifeng soup dumplings has always been the most puzzling thing to me. How does the soup get into the dumplings?

Later, when I saw a recipe for homemade Kaifeng soup dumplings, I suddenly realized that I had to admire the creativity of ancient foodies.