Recipe Description This package is fragrant and tender, thin skin and soup.

Materials

Main ingredient: 600g of wheat flour, 600g of fat and lean pork,

Accessories: 350g of meat skin jelly,

Seasoning: 10g of green onion, 5g of ginger, 6g of salt, 6g of sugar, 6g of soy sauce, 10g of cooking wine, 3g of monosodium glutamate (MSG), 2g of pepper, 15g of sesame oil, 25g of lard

Practice

Method

These are the best ways to make a soup. p>

1. Peel the green onion and ginger, wash, pat with a knife, add the right amount of water and mix a little, squeeze out the green onion and ginger juice; meat jelly minced, standby.

2. Wash the pork, chopped into puree, into the pot, add soy sauce, cooking wine, monosodium glutamate, sugar, salt, pepper, onion and ginger juice, mixing while adding the right amount of water, to be stirred until strong, and then add the meat jelly, sesame oil and lard and mix well, that is, into the filling.

3. Pour the flour into the basin, pour cool water and mix, knead well, then a little molasses, and then kneaded into a thin strip, divided into a number of dough, rolled into a round skin, wrapped into the filling, kneaded into the shape of the mouth of crucian carp, that is, into the soup dumplings billet.

4. Buns billet arranged into the steamer, placed on the pot of boiling water, steam with high heat for five or six minutes, see the buns bulging, soup diffuse package mouth, the package skin color was transparent, can be out of the cage.