Ostrich Meat Dumplings Filled with Soup
1.
Mix high-gluten flour with appropriate amount of warm water, throw it into the bread maker and kneading dough, take out the mixed dough and cover it with plastic wrap for half an hour.
2.
The frozen ostrich meat is taken out and thawed, soaked in cold water for half an hour, soaked in bleeding water and rinsed repeatedly.
3.
The ostrich meat is chopped to make it sticky. Peel the scallions and ginger. Wash and chop finely. (If there is no ostrich meat, you can replace it with beef, lamb or pork.
4.
Stuffing: Add appropriate amount of chopped green onion, chopped ginger, white sugar, white pepper, five-spice powder, light soy sauce, cooking wine, oyster sauce, and salt in the meat filling and stir well in one direction; then add the old soup in several times, and continue along one direction. Stir vigorously in the direction until the old soup is completely integrated into the meat filling, so that the meat filling is filled with the soup. For these meat fillings, I use a bowl of old soup, and finally add an appropriate amount of oil (you can also add sesame oil) and continue to stir in one direction. The final purpose of adding oil is to lock the soup absorbed in the meat filling, and then send it to the refrigerator to freeze, the best solidification, easy to encrust.
5.
Repeat the process of kneading the noodles 3-4 times until the dough is very smooth and gluten. Then knead into long strips and cut into small doses according to your favorite size, slightly larger than usual for making dumplings.
6.
Take a pasta, roll it into a skin that is thinner than the skin of the dumpling, wrap it with meat, and pinch it as much as possible.
7.
All the buns are wrapped and stand still for 5 minutes.
8.
Put the steamed buns in the steamer and boil for 8 minutes.
9.
The steamed buns are still quite tempting the moment they open the pot.
10.
Serve out of the pot and serve while it is hot.
11.
A meatball, full of soup, no wonder children like to eat it, and the bun skin can be thinner.
Tips:
1. Repeat 3-4 times for the noodles-the process of kneading the noodles can not be saved. This can make the noodles more tough or more gluten, and the bun skin can be rolled out thinner, and the thickness of the skin will affect the taste.
2. To adjust the stuffing, stir again and again, and the effect is better by hand.
3. Ostrich meat is rarely seen in the vegetable market. It can be replaced with beef, lamb or pork, and it is delicious to make soup dumplings.
