Name: Pork Dumplings with Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flour; 180g water; 1g salt; 3g yeast; Some pork; 50g Xiangru; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce; Some Sugar; Some Cooking Wine

Pork Dumplings with Soup

by Le Shi Ji

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Tang Bao, a kind of steamed buns, is a characteristic snack of the Han nationality in central China and some areas in the south of the Yangtze River. It is famous for its "small, thin skin, large filling, fresh meat, delicious, full soup, fragrant and tasty",
This meat bun is larger than a soup bun and thinner than a steamed bun. The dough is wrapped in meat and fresh soup. The meat is fresh and fragrant, the skin is soft, the appearance is exquisite and clear, the soup is mellow and rich, and the taste is oily. Without getting tired.

Pork Dumplings with Soup

1. Mix flour, salt, and yeast, add water and stir to form a flocculent.

2. Knead into a smooth dough.

3. Ferment in a warm place.

4. Make stuffing during fermentation, wash and chop the pork after buying it.

5. After soaking the shiitake mushrooms, wash and cut into small pieces

6. Mix the chopped meat and shiitake mushrooms.

7. Put in the seasoning and add a little water to beat in one direction and then slowly add water until it is sticky.

8. Vent the fermented dough and divide it into a small dose of 40 grams.

9. Roll the small doses into round dough pieces.

10. Take a piece of dough and put in an appropriate amount of minced meat.

11. Pinch it into several folds and pinch it tightly.

12. After everything is done, put it into the steamer.

13. In a pot on cold water, steam for 15 minutes after the water is boiled, and cook out after 3 minutes without fire.

Tips:
There is no need to steam for too long after boiling, otherwise the soup will become more steam and the volume will increase, which will also crack the soup bag. It is enough for six minutes to stay hot and full.