Of course, imitation can also be done very closely. The key is to put enough jelly to account for half of the filling;

Knead the dough hard enough, and put some oil on the filling to avoid absorbing the soup.

Soup dumplings (jelly, onion and ginger method)

There are four important steps in making steamed dumplings.

Juice is delicious, which is a major feature of steamed soup buns. Making jelly is the key to making juicy stuffing. Step one: make skin jelly.

Raw materials: 500g of pigskin, 0g of onion10g, 0g of ginger15g.

Seasoning: yellow rice wine 15CC, salt, monosodium glutamate and pepper.

1 Add cold water to pigskin and simmer for 2 minutes.

2 Remove the fat from the skin and pluck the pig hair.

Put 1500CC of water in the pot, add 500 grams of pigskin, onion 10 gram, ginger 15 gram, yellow wine 15CC, salt, monosodium glutamate and pepper, and cook for 90 minutes with low fire until the meat is rotten.

4 take out the skin and chop it.

5 pour back into the soup pot and cook slightly.

6 After cooking

7 Pour into a basin and cool.

8. Pour out the cooled jelly

Steamed buns are delicious, tender and juicy, which is its characteristic. The second step is to make stuffing.

Raw materials: 500g pork, 200ml onion Jiang Shui, 7g salt, 5g monosodium glutamate, 5g sugar15g soy sauce15ml lard and sesame oil.

1 Chop the frozen meat with a vegetable cutter.

Put it in a container.

3 500g pork, 7g salt, 5g monosodium glutamate, sugar 15g, soy sauce 15CC, stir.

4 Add 200CC onion and Jiang Shui (the method will be provided later), stir in the same direction, and finally add sesame oil.

5 Add the jelly with the same volume as the meat stuffing, add lard and stir.

The third step is the practice of onion and ginger juice

1 onion 10g diced, and 20g ginger diced.

2 Add 200CC of water, put it in a blender and stir, or rub the juice by hand.

3. Filter and take out onion and ginger juice.

The foreskin with thin skin and no crack is made of medium-gluten flour and cold water. The last step is to pull the foreskin.

1.250g flour is added with 120CC cold water to form dough. Let stand 10 minute

2. Take out the dough and knead it continuously, and cut it into small portions 10g.

3. Roll it into dough with thick middle and thin sides, and wrap it with meat stuffing (a mixture of jelly, onion ginger juice and meat stuffing).

4. Discount molding (20% off is best) Wake up 10 minutes.

5. Keep it in cold water for 5-6 minutes (it took me 9 minutes).