Chaozhou Flavor Soup Dumplings

Name: Chaozhou Flavor Soup Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Lean meat; 200g dumpling skin; 1/4 Iron preserved; Some salt; Some shallot

by Zeng Feiyuan

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

China has a wide variety of resources. Tofu is sweet in the south and salty in the north. Dumplings are flourishing. In Guangdong, there are many ways to make dumplings. Here I introduce a special method of soup dumplings in our Chaozhou area.
The Chaoshan area is close to the sea, and seafood is rich and diverse, and seafood is also used in cooking. Freshly cooked seafood can taste the original taste of the sea. Dried seafood is also a good seasoning with unique flavor.
The special feature of the soup dumplings introduced here is that the fresh meat is mixed with dried fish, which makes the meat more delicious and becomes a special flavor, which is concerned about the appetite of the wanderers. "

Ingredients

Chaozhou Flavor Soup Dumplings

1. Iron breast is a kind of dried fish in Chaoshan, and in some areas it is called terrestrial fish and flounder. Dried iron breast fish is a widely used condiment in Cantonese cuisine. Soup, porridge, dumpling filling, and brine are often used to increase the fresh flavor.

2. Cut the preserved preserves into small pieces, heat and fry them until golden brown, remove the oil and let cool. Don't add too much oil to avoid waste, because the oil from fried fish is fishy and can't be used.

3. The deep-fried iron preserved meat becomes very brittle after cooling. Use a pestle to grind the bones so that the bones are crushed. If the bones cannot be crushed, they will be picked out and the green onions will be cut into pieces.

4. Stir the minced iron, chopped green onion, salt and minced meat thoroughly and mix thoroughly.

5. The meat filling does not need to be glued, just mix well.

6. I don't know how to roll dumpling skins, so I buy ready-made thin square dumpling skins and wrap them in the shape of ingots (like fish skin dumplings). Bring a soup pot and add water to a boil. More water can prevent dumplings from sticking. Boil the dumplings in water, cook until the dumplings float and they will be cooked. Season with salt and pepper, and add chopped green onion in a bowl.