Fresh Broth Dumplings-full of Soup
1.
Soup wrapper: flour + hot water over 90 degrees + cold water
2.
Pour hot water into the flour, stir with chopsticks, then add cold water, put the flour and dough on the chopping board and knead
3.
Knead the dough until the surface is smooth
4.
Roll into the container and cover with plastic wrap, and let it stand for more than half an hour. (I kneaded the noodles the night before and put them in the refrigerator)
5.
Take out the mixed meat and cut out a piece of jelly
6.
Cut the skin jelly into small cubes, stir in the meat, drip into the dark soy sauce
7.
Mixed meat. (Prepare the filling and refrigerate it in the refrigerator the night before)
8.
Take out the dough, knead it into a cylindrical shape, divide into pieces, about 10g each
9.
Dip a little dry powder on the agent and press flat
10.
Roll out the dough, thick in the middle and thin around the edges
11.
Add minced meat, squeeze the folds, about 12-13 folds
12.
Put the wrapped small soup dumplings into a steamer lined with greased paper. After the steamer boils, put the steamer on the shelf and steam for 7-8 minutes
13.
Take a bite while it’s hot, the juice flows everywhere
Tips:
For the meat filling ratio, 260g minced pork, salt, 5g minced ginger, 7g light soy sauce, 10g white sugar, 10g water, 60ml, this time only half the amount was used.
Regarding the skin jelly, a must in the soup bag, the soup is formed when it is heated. It is not difficult to operate the skin jelly. In this brief description, wash the pig skin and boil it in water for 6-7 minutes, take it out and scrape off the white fat, clip and remove the hair on the skin, rinse and cut into small strips, and add 3-4 times the amount of water, a few slices of ginger and some rice wine, boil over high heat, simmer for 50-60 minutes on low heat until the soup thickens, filter and pour it into a container, let cool, refrigerate or freeze. When making skin jelly for the first time, you can use about half a catty of pig skin. If you can't use it at a time, you can freeze it in pieces, and defrost it in advance when you want to use it.
Preparing the meat and dough one night in advance can save time the next morning without delaying sleep, haha.
