Steamed Buns that Don’t Need to be Rolled Out of The Dough---lazy People Fill Up Soup Dumplings

Name: Steamed Buns that Don’t Need to be Rolled Out of The Dough---lazy People Fill Up Soup Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some dumpling skin; 1 piece Pork front leg; 1 section carrot; several Shiitake Mushrooms; Some ginger; Some very light blue; piece Pigskin jelly; Some Water starch; Some Da Xi Da Barbecue Sauce; Some Soy sauce; Some Sugar

by Poetic heart

4.8 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Steamed buns and buns can be seen everywhere in our lives. I remember that when I was not good at making noodles, there was a "Doubuli" at the intersection. I loved it for a long time, but I didn’t know why the more I made it, the worse it was before. , Slowly, I started to rarely patronize. Later, I learned how to make buns, so I went out to buy even less.

Soup dumplings-----the skin is thin and the filling is big, the soup is delicious, the appearance is exquisite and translucent, the soup is full-bodied, and the mouth is oily but not greasy. Compared with ordinary steamed buns, I like it better. I'm a bit lazy these days, so I made a lazy version. Instead of rolling out the bun wrappers, I bought some dumpling wrappers instead. The more troublesome thing about making buns is rolling out the buns, as long as you mix them with fillings, it will be quick. In the picture, I used chopsticks to break the wallet of the bun, and the soup that came out was really delicious. "

Steamed Buns that Don’t Need to be Rolled Out of The Dough---lazy People Fill Up Soup Dumplings

1. The ingredients used for the filling.

Steamed Buns that Don’t Need to be Rolled Out of The Dough---lazy People Fill Up Soup Dumplings recipe

2. Frozen a piece of pigskin. (It is usually made into pieces and placed in the refrigerator. The next time I make soup dumplings, I will take one piece)

3. Chop the pork into minced meat and put it in a larger pot.

4. Cut the carrots and shiitake mushrooms into finely divided pieces and add them to the minced meat.

5. Add the right amount of chopped ginger and green onion. (If you don’t like to eat scallion ginger, you can add scallion ginger water)

6. Add barbecue sauce, light soy sauce, dark soy sauce (flavor the soy sauce and color the dark soy sauce) and a little sugar. (About 1 teaspoon of white sugar is enough, just for freshness, not for sweetening)

7. Add about 3 tablespoons of water starch in portions and mix well. Then cut the pork skin into small cubes and add it to the flavored minced meat. (First adjust the meat filling to taste, stir well, then add the frozen diced pork skin, if you put it in the pot at the same time and stir it together with the meat filling, it will be stirred)

8. Because the dumplings you bought have thicker skins, roll them out a little bit thinner. The soup wrappers made in this way are thinner and larger, the size is more suitable, and the skin is more transparent.

9. Wrap the minced meat one by one and place it on a steaming rack brushed with a thin layer of oil.

10. Steam on high heat for about 10 minutes. (Because this is not fermented noodles, so you don’t need to ferment it, just steam it directly)

11. The steamed buns, twisted up like a bag, droops, there is a lot of soup in it.

Tips:
Poetry heart phrase:

1: Roll the dumpling skin a little thinner, so that not only can the skin be thin and the filling can be larger, but also more crystal clear.

2: The pork skin jelly should be added after the meat is mixed with the seasoning, so that the pork skin jelly will not be broken up due to the seasoning and stirring, resulting in a bad package.

3: The buns made of dumpling skins do not need to be fermented after they are wrapped.