The technique of soup dumplings and noodles is:

1, the ratio of flour and water is usually about 2:1, the skin of the dunked soup dumplings is the flour poured into the basin of the dough and noodles, and add cold water according to the proportion, and then kneaded repeatedly and with the hand until the dough is soft and smooth and non-sticky, that is, what we usually call the three sides of the light until.

2, the dough is fully kneaded into a uniform, and then mixed together again and again kneaded until the formation of smooth dough, and then covered with a layer of gauze, put them aside to rise 1-2 hours, standby. After the dough has risen, divide it into small equal-sized dosages, and then wrap them one by one with the meat filling, place them in a cage drawer, and when the water boils, steam them over high heat for 6-8 minutes.

3, soup dumplings in fact the core of the filling, beforehand with the meat skin boiled and seasoned for, in the form of jelly, jelly with a knife cut into small pieces, mixed with the meat filling into a fresh meat soup dumplings, such as crab meat, crabmeat, and jelly mixed with crabmeat soup dumpling fillings, filling of soup dumplings and good usually put in the refrigerator after a slight freeze, more convenient to pack.

4, the package of soup dumplings and other buns are not too different, but must pay attention to the tightening of the mouth, so that the soup is completely locked, eat more fresh.