Small dumplings in soup ~ homemade soup dumplings experience sharing

Main ingredients

meat jelly Meat skin 500g Wine 30g Onion and ginger moderate salt moderate pepper moderate

Supplementary ingredients

Meat stuffing Pork 800g Wine 35g Onion and ginger water (10g onion and ginger 20g) 150g Salt 5G Monosodium Glutamate 5g Sugar 35g Light soy sauce 35 Salad Oil 10g

Dunking soup small dumplings practice steps

1. ?1, fresh meat skin clean, first in boiling water for a while;

2. ?2, cook until the skin of the meat brown and then fish out, with a knife will be fat oil removed clean;

3. ?3, after the skin on the hairs plucked clean;

4. ?4, another pot of water;

5 Or cut into dices with a knife;

11.?11, after breaking the meat skin back into the pot;

12.?12, add is the minced ginger, pepper, salt and chicken essence or monosodium glutamate.

13.?13, skim off the froth until there is basically no froth;

14.?14, add the green onion knots, and continue to simmer for 1 hour;

15..15, strain the simmering gravy from the meat skins;

16..16, cool it down and put it in the refrigerator to chill for a while, and the skin jelly is ready.

17.?1, pork washed;

18.?2, cut into small pieces;

19.?3, then chopped into minced meat;

20.?4, chopped minced meat into a pot, pour cooking wine and mix well, let it stand for a few moments;

21.?5, green onion washed and cut into pieces, ginger peeled and sliced, put into the cooking machine with 180g of water and Stir;

22.?6, filtered to get onion and ginger juice;

23.?7, pour the onion and ginger juice, stirring vigorously;

24.?8, the old soy sauce, salt, monosodium glutamate, sugar into;

9, stirring evenly;

25.??10, into the salad oil, and continue to stir evenly;

26.? 11, take out the good meat jelly, chopped into it;

27.?12, stir evenly can be;

28.?1, take the dumpling skin a sheet spread on the board, the dumpling skin is slightly rolled out thinly, surrounded by a rolling pin to play ruffles;

29.??2, wrapped into the appropriate amount of meat filling;

30.? Use your hands to pleat in the same direction to seal the buns;

31. Add water to the pot and boil, put the wrapped buns in; steam for 6 minutes;

Tips

~Shattered thoughts~

1. To make the skin jelly, be sure to remove the fat meat cleanly, and the froth must be skimmed off;

2. Don't overcrowd the water for boiling the skin jelly, nor Not easy too little, to mo more than the amount of meat skin is appropriate. Too much, good jelly does not condense, too little, jelly flavor is too strong. I here 500g meat skin, put more than 2 liters of water;

3, frozen frozen jelly chopped, can be used to mix in small dumplings, bun filling, dumpling filling. You can freeze and store;

4, the meat of the minced meat chopped some, you can also directly use the processor to deal with;

5, the meat in the meat should be stirred vigorously before mixing into the jelly, mixing can be used to whisk the stirring rod, more convenient, but pay attention to do not overload;

6, the above seasoning can be based on their own tastes increase or decrease, like to eat sweet a little bit of sugar, like salty you can add some sugar! Dumpling skin should not be rolled too thin, so as not to be easy to take after steaming;

9, the bottom of the soup dumplings placed on greaseproof paper to prevent sticking, there is no, you can use thinly sliced carrots as a mat;

10, the steaming time of 6 to 7 minutes is appropriate, a long time, the dumplings will be bulging and then break the skin leakage;