When eating Kaifeng soup dumplings, the presence of soup comes first, followed by the meat filling and the dough.

The soup is like poetry, the meat stuffing is like prose, and the dough is like novel.

What are some delicious ways to make soup dumplings in Kaifeng? Now, let me tell you 10 delicious ways to make soup dumplings in Kaifeng.

How to make Kaifeng soup dumplings 1 Ingredients for Kaifeng soup dumplings: eggs, high-gluten flour, low-gluten flour, dry yeast, sugar, chicken essence, salt, dark soy sauce, rice wine, onions, ginger, short ribs, pork rinds, chicken Kaifeng dumplings

How to make soup dumplings 1. Beat an egg well, add water to 160ml, pour it into the bread machine, add half a cup of high-gluten flour, a cup and a half of low-gluten flour, and a spoonful of dry yeast, and knead the dough automatically.

2. After mixing, let the dough rise. When it triples in size in about two hours, take out the dough, put it into a bag and tie it up, then refrigerate it in the refrigerator.

3. Cut a large piece of chicken into minced meat, add appropriate amount of sugar, chicken essence, salt, dark soy sauce, rice wine, green onion and ginger, mix well and marinate for later use.

4. While waiting for the dough to ferment, you can make the filling: wash the pig skin and cut it into thin strips, boil it in water, take it out and scrape off the fat with a knife.

5. After the short ribs are boiled, take them out and remove the bones, then chop them into pieces and add water to the pork skin to continue cooking. Add an appropriate amount of sugar, chicken essence, salt, dark soy sauce, rice wine, onion and ginger. Bring to a boil over high heat, then reduce to low heat and simmer for 2 hours.

Note that the ratio of meat skin to water is about 1:1.5. If you add too much water, it will not freeze. I didn’t have a lot of meat skin, so I added some short ribs.

6. After cooking, pour it into a container and let it cool, then put it in the refrigerator for about two hours to freeze it into a skin.

7. Then take it out, cut into small pieces, and mix with the marinated chicken.

The skin jelly is the key to determining whether there is soup in the soup dumpling. If you add more, there will be more soup.

8. Take out the dough that has risen, dip your hands in flour and knead it into a smooth and non-sticky dough, shape it into small balls, use a rolling pin to roll each ball into a thin disc, wrap the filling in the middle and stick it into a bun.

9. Place the wrapped buns in the electric steamer for about a quarter of an hour, then turn on the heat and steam for 20 minutes.

Big, soft soup dumplings with thin skin and plenty of soup! How to make Kaifeng soup dumplings 2 Ingredients for Kaifeng soup dumplings: mushroom essence, sesame oil, vegetable oil, dark soy sauce, pork, chopped green onion, Sichuan pepper powder, black pepper powder, and ginger powder

, yeast, water, milk powder. How to open soup dumplings 1. Chop the pork into minced meat, add dark soy sauce, water, ginger powder, chopped green onion, Sichuan pepper powder, black pepper powder, vegetable oil, sesame oil, mushroom essence, stir evenly, and add salt.

There is no need to add it, because dark soy sauce itself is salty and needs to be stirred very thin.

2. Place in the refrigerator to refrigerate until the dough is fermented.

The dough is made by adding milk powder, water, and yeast.

3. The conventional method of making buns, except that the dough is divided into small portions and less meat filling is added. The finished buns are very delicate.

4. After the buns are wrapped, put them in a steamer and let them rise for 20 minutes. Steam them over high heat for 20 minutes, then remove from the pot after stopping the heat for 5 minutes.

How to make Kaifeng soup dumplings 3 Ingredients for Kaifeng soup dumplings A. 170 grams of seasoned meat filling, 130 grams of skin jelly, B. 60 grams of all-purpose flour, 40 kilo of cold water, C. 1/4 piece of egg skin, a little shredded seaweed,

A little chopped green onion, 1 bowl of seasoning stock, 1/4 tsp salt, 1/4 tsp oyster sauce, 1/4 tsp mushroom essence, 1/4 tsp fine sugar, appropriate amount of pepper, appropriate amount of sesame oil. How to open soup dumplings

1. Take a pot, put ingredients A into the pot, stir together evenly, then refrigerate and set aside; cut the egg skin into shreds and set aside.

2. Take a pot, pour Ingredients B and mix together to form a dough. Wrap in plastic wrap and let it rest for 2 to 3 minutes before kneading.

3. Knead the dough from step 2 into a long and thin dough, rub it with a little oil, and cut it into small pieces of about 5 grams each.

4. Use the palm of your hand to press the small dough from step 3 into a thin sheet, about 5 cm in diameter.

5. Take one side of the skin from Step 4, fill it with the stuffing from Step 1, use the wrapping and closing method of Xiao Long Bao, pinch the closing area tightly, put the closing area upside down and put it into a steamer, each cage

Add 20 capsules.