Because I love eating soup dumplings very much. Although soup dumplings are delicious, everyone doesn’t know what they are made of. In fact, authentic soup dumplings need to be filled with soup first, and then steamed in a pot.
It can be made into the soup dumplings we usually eat. Chicken and a small amount of pork belly need to be placed in the soup dumplings to produce soup, and the dough should also be made chewier.
Ingredients for chicken soup dumplings: 500 grams of wheat flour, 300 grams of chicken, auxiliary ingredients: 100 grams of frozen meat skin, 20 grams of green onions, 20 grams of ginger, seasonings: 15 grams of cooking wine, 4 grams of salt, 2 grams of MSG, 20 grams of peanut oil
, 1 gram of five-spice powder. Method: 1. Blanch the flour in half with boiling water and then knead it with warm water to form a dough; 2. Chop the chicken into puree; 3. Chop the jelly skin; 4. Put the green onion and ginger into the chicken; 5.
Add skin jelly, cooking wine, refined salt, monosodium glutamate, peanut oil, and five-spice powder to the chicken filling and mix well; 6. Shape the dough into a ball, roll it into a disc, wrap it in the filling, and knead it into pleats; 7. Steam for 15 minutes
Take it out and serve on a plate.
The skin is thin, the filling is big, and the soup is delicious.
Soup dumpling ingredients: flour, celery, pork belly, onion, ginger, garlic, salt, chicken essence, noodle sauce, five-spice powder, sesame oil, pork rind jelly, baking powder. Method 1. Dissolve the baking powder with warm water and let the dough ferment until doubled in size. 2. Cut the celery into fine pieces and chop the pork belly.
Mix together into puree, add minced onion, ginger, garlic, salt, flour, five-spice powder, chicken essence and appropriate amount of sesame oil.
The filling will be ready. 3. Knead the dough into a suitable size, roll it into a dough, put an appropriate amount of filling in the middle, put the chopped pig skin jelly on top of the filling, and then knead it well.
My kneading skills are not good and it doesn’t look good. 4. After adding water to the steamer, put the buns on the drawer and steam them for 20 minutes. Tips: It’s better to freeze the pork skin jelly more so that there will be more soup. Introduction to Xiaolong Soup Buns
The stock used in the meat filling of xiaolongtangbao needs to be rich in colloid to release the soup during the heating process. Therefore, in addition to chicken feet, pig skin can also be used to cook the stock.
Ingredients dough: 150 grams, all-purpose flour 350 grams, salt 5 grams, filling A: 200 grams, pepper 5 grams, sesame oil 20 grams, salt 10 grams, fine sugar 10 grams, filling B: 100 grams Method 1. Put
Stir all the dough ingredients evenly into a smooth dough and let it rest for about 20 to 30 minutes.
2. Stir all the filling ingredients A until it becomes thick and gelatinous, then add the chicken foot stock of ingredient B and mix well, then place it in the refrigerator for more than 3 hours to make the meat filling look like a meat ball.
3. Take 20 grams each of the dough from Step 1 and shape it into a round dough. Then take an appropriate amount of the meat filling from Step 2 and wrap it into the round dough. Pull the skin up from the edges and pinch out the creases to close the center to complete a small soup dumpling.
, let it sit for 15 minutes after wrapping.
4. Place the steamed soup dumplings into a steamer with boiling water and steam over high heat for about 8 to 10 minutes.