The specific method of making soup dumplings at home is:
1, chopped meat, to chop more than dumplings and some broken, knocked into a raw egg, put salt, sesame oil, soy sauce, soy sauce, oyster sauce, thirteen spices, chicken powder, clockwise stirring vigorously until the meat to the egg and the seasoning of the water absorption is complete. Then chopped green onion and ginger and meat mix well.
2, meat jelly chopped and just mix the meat mixture mix well.
3, mixed stuffing put aside.
4. Add 70 degrees Celsius water to the flour and blanch the noodles. If you use lukewarm water and noodles, bun skin toughness will be a little better, not easy to break; if you use scalding, bun skin will be soft, but also relatively easy to break open. You can control the temperature of the water yourself, and the dough must not be too soft.
5. After kneading the dough, it was left to molasses for twenty minutes.
6, again kneading, a little molasses, quickly kneaded, but only kneaded to smooth is not enough, you need to continue to knead for another three minutes, the final surface of the bun skin is not uniform and beautiful, depends on this step of the kneading process is in place. After kneading, you can leave the dough in the molasses for 1 hour.
7. Take the dough out of the molasses and cut it into dosages, about 18 grams each.
8. Flatten the dough, and use a rolling pin to roll it out in a circle like dumpling skin, trying to make it as thin as possible on the outside. The center will be slightly thicker if you roll it out this way.
9, put the appropriate amount of filling into the center of the bun, with the thumb and forefinger on the edge of the bun skin pinch folds, you do not need to rush to close the mouth, always pinch folds in one direction, and so on a circle of folds are pinched, the mouth of the natural closed.
10, if you are a novice, the bun mouth do not pinch dead, like this pinch into the shape of a fish's mouth, because when the bun steamed, it will expand, leave it an outlet, the process of steaming will not be the bun rupture.
11, boiling water in a pot of steam, medium-low heat steaming ten minutes.
12, after steaming can be dipped in seasoning to eat.