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Can you use dumpling skin to make soup dumplings can be done in this way
The skin of the soup dumplings is thin, eat up a very good feeling, some people think that the skin of the soup dumplings looks similar to the skin of the dumplings, think you can use the skin of the dumplings to make soup dumplings, the following introduction to the soup dumplings can use the skin of the dumplings can be done in this way.

Can you use dumpling skin to make soup dumplings

Dumpling skin to make soup dumplings

1. did not shoot up, that is, pork with a meat processor stirring minced meat, the finer the better, and then put the minced meat in a clean bowl with the right amount of oil, do not have to be too much, about the usual amount of salt in the form of a spoonful of 3 spoonfuls of the same, stirring.

2. Take a piece of ginger, about two fingers and up the length of the thickness, onion, garlic are sliced, are put into the cooking machine, you can add half a cup of disposable cups of water, together with the juice, beat the juice sheng small bowl.

3. Put the beaten green onion and ginger juice into the minced meat three times, stir, the process of the same three times to add the right amount of salt, not too salty.

4. Take a glassware, along the outer circle of the dumpling skin are pressed, so that the folds of the soup dumplings will look better.

5. Just like a bun, pinch up, this is not too regular, can be wrapped, and then pinch steady, it looks good.

6. And then into the pot steam, with me as the case of small pot, you can add two chopsticks in the middle, and then you can steam two plates at a time. After the water boils, steam for 10 minutes, the dumpling skin and pork are easy to cook.

The characteristics of the soup dumplings

What kind of food is a soup dumpling produced? As the name suggests, it is a kind of bun, but there is soup inside. What is the reason for this? In fact, it is just a layer of windowpaper, do not poke not broken. Don't know thought it was some kind of tool to soup into the buns to go, otherwise, this soup has been in the filling inside, only in the package before the meat jelly in the filling, packaged by the cage drawer on the fire after a steam, the meat jelly melt away and not leakage. The soup is about soup can not leak, buns and do not stick to the cage drawer, it all depends on the master's craft.

Soup Buns Trivia

The key to making steamed soup dumplings taste good is that the filling should be sufficient and the skin should be thin. The production of soup dumplings is not difficult, the key to delicious is the allocation of fillings, the proportion of fat and thin meat, the proportion of soy sauce and yellow wine, the number of green onions, the freshness of vegetables, etc., all directly affect the taste of steamed soup dumplings. Jiangnan people pay attention to the freshness of the ingredients, the raw materials of the soup dumplings must be the freshest.

The package of soup dumplings directly on the pot steamed on the line, greatly preserving the original flavor of the ingredients. Note that the soup dumplings in the package to steam between the shorter the better, on the one hand, is to affect the freshness of the filling, and on the other hand, the soup dumpling skin is easy to put a long time to dry, affecting the taste. Steamed soup dumplings are even more delicious if you brush a layer of sauce and spread a layer of shredded egg on top.

How to make the dough for the steamed dumplings

Knead the dough until the surface is glossy. (If it is the first time and the noodles, first knead the noodles for a while, let it rest for half an hour before kneading, relatively easy.) I used dumpling flour, personally I think any flour that is not self-rising flour is fine. Regular flour is fine.

One: put 1/3 of the flour with a little hot water to live noodles

Two: then use 2/3 of the flour with cold water to live noodles into a dough

Three: and then the two doughs together to knead into a dough

Four: wrapped in a plastic bag and put half a child can start to drive into 10 grams of small squeeze of thin pieces of pasta

Five: 7: 3 of the meat and fat into minced meat, and the meat and fat into the meat, and the fat and fat into the meat, and the fat and fat into the meat. Fatty meat stirred into minced meat, add stock clockwise stirring until the minced meat to absorb the soup.