Chicken Soup Dumplings

Name: Chicken Soup Dumplings
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Flour; 400g High-gluten flour; 600g Dumpling filling; 400g chicken soup; 4g salt; 10g Canola oil; 4g Sugar; 5g Fish sauce; 6g Cooking Wine; 18g Soy sauce; Some Green onion ginger; Some warm water; A pair Chicken Bone

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

It’s not easy for me as a southerner to learn how to make buns. I finally made a soup dumpling a while ago. Alas, I feel a sense of accomplishment; it’s just that my son is not at home and didn’t eat it. For me This mother is always thinking about it~~~
No, as usual, when my son comes back at the end of the month, I have to be "desired"~
In order to make chicken soup dumplings on the weekend, I bought a "chicken" specially. The chicken body was chopped into pieces and deep-fried. The chicken bones were used to make a bowl of chicken soup and used it to make stock to mix with dumpling meat. , So the preparations for my "chicken soup dumpling" can be considered as preliminary completion~~~
With the last experience, this time I wrap it up, it’s a lot smoother, and the appearance is better, watching the children eat happily, I also enjoy the flowers~~~

Chicken Soup Dumplings

1. Get ready to make all the ingredients for Kaifeng Tang Bao

2. Wash the chicken bones, add cold water to the pot

3. Cover with high heat, bring to the boil, turn to low heat, simmer for about 30 minutes, ready for use

4. Add appropriate amount to the dumpling meat: salt, sugar, monosodium glutamate, scallion froth, ginger froth, light soy sauce, dark soy sauce, cooking wine, fish sauce and canola oil; beat in one direction until fully integrated

5. Add the broth in batches, each time you add it, stir it in one direction evenly, then add the next time

6. Until the broth and dumpling meat are completely fused, and the filling swells and becomes gluten

7. Put it in the refrigerator

8. After mixing high flour and medium flour, add appropriate amount of warm salt water in portions

9. Knead the dough by hand

10. Until the dough is just wet and dry, and at the same time make the pot, hand and surface light

11. Cover the noodles with a damp cloth

12. After 10 minutes, continue to knead the dough, repeat 4~5 times, until the dough is very smooth and chewy

13. After repeating 4~5 times, until the dough is very smooth and chewy

14. Knead the good dough into long strips, cut into several small doses, sprinkle a little dry powder and squash it, and roll it into round skin

15. Take out the fillings, put an appropriate amount of meat filling on the round skin, pinch the pleats to pack

16. Such a soup bag is ready

17. After wrapping, put it on the chopping board and let it stand for 5 minutes. At the same time, put cold water in the steamer to heat up

18. Put it in the steamer

19. After boiling the steamer, put it in the steamer

20. Cover and steam for 8-10 minutes

Tips:
1. The flour is best mixed with high-gluten flour and warm water, which will be more flexible
2. Making noodles, making noodles, kneading noodles: need to repeat 4~5 times, the dough will become chewy, I have made 5 times in total
3. After the filling and broth are mixed: After accepting the first experience, this time I put the adjusted filling in the refrigerator overnight. The next day it solidified a lot and it was very good.