Enriched soup buns, as the name suggests, the focus is on this soup, just out of the pot of small buns to pick up are shaky feeling. When you eat soup dumplings, you should drink the juice first and then eat the filling. Bite a small mouth, the juice instantly rushed through your tongue, fresh and fragrant soup, warm flow to the stomach, while the fresh to the aroma but back in the mouth, the satisfaction of the feeling of bursting is really anything can not be replaced. And then take a bite of the meat stuffing that hugs the inside into a ball, how to eat how to feel good. Another special feature of the soup dumplings is the skin, which is thin but full of sinews to hold the flavor of the meat filling and ensure that the soup will not run out. The way my mother-in-law taught me is very simple, a look at the will, so delicious soup dumplings everyone seize the collection it.

Soup dumplings

By BelialMaoMao

Ingredients:

Flour 300 grams, 170 grams of water, 3 grams of salt, 200 grams of pork, 1 gram of sesame oil, 2 grams of sugar, 1 gram of chicken essence, a little bit of Angelica dahuricaica, 200 grams of meat jelly, 5 grams of minced green onion, 3 grams of minced ginger, an egg, 4 grams of salt, 3 grams of oyster sauce, 3 grams of soya bean paste, 1 gram of soy sauce, 1 gram of soy sauce. 1g

Cooking steps:

1. The main ingredients in the stuff into the bread machine, start and dough 30 minutes. If you are working by hand, make sure to work it for a little longer so that the noodles will be more al dente. Let it rise for 20 minutes.

2. While the dough is rising, make the meat filling and chop the meat.

3. Mince the meat

4. Add the seasonings from the ingredients

5. Mix well

6. Weigh the meat jelly to be used

7. Chop the meat jelly.

9. Knead the dough well and pull it into a dosage.

10. Roll out as thin as possible, especially the edges. Wrap with the mixed filling.

11. Shape into a bun, close the mouth and pinch tightly. Line the drawer with greaseproof paper and put the buns on it.

12. Place in steamer, steam on high heat for 8 minutes.

13. Steamed buns

14. Lift up, you can see a lot of soup ~ want to bite

Cooking Tips:

The skin of the soup buns is very critical

We must pay attention to when you do it is to try to roll the skin to the thinnest. Once it is very thick, during the steaming process, the soup will easily soak into the noodles, and the texture will not be sinewy, and it will be easier to drink the soup.

There is also the dough fermentation time should not be too long, requiring tender leavened dough.

The time of steaming buns should also be noted, not too long, to prevent wear bottom dew.

Additionally, and the filling used in the meat jelly, it is still recommended that you are their own home made jelly, to prevent the outside to buy back the jelly contains gelatin.

If you like seafood, you can also add shrimp or crabmeat to the filling. Crabmeat flavored soup dumplings can enhance the fresh taste of the dumplings