Steamed Dumplings

Name: Steamed Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork tenderloin; Some Meat Jelly; Some shallot; Some ginger; Some salt; Some Cooking Wine; Some Soy sauce; Some Oyster sauce; Some oil; Some Sugar

by Fresh water bamboo

4.8 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

I like to make soup-filled dumplings by myself, choose good lean meat, freeze the prepared meat skin in the filling, and roll the dough with the dough yourself. After wrapping, it is steamed on a bamboo basket. The skin is thin and chewy. Translucent, the aspic is melted without leaking, the skin is thin and the filling is big, the soup is delicious and the taste is super good. "

Steamed Dumplings

1. Add a little salt and cooking oil to the flour, knead it into a smooth dough with cold water, cover with plastic wrap and leave it for 30 minutes

2. Mince the meat, add cooking wine, light soy sauce, oyster sauce, salt and sugar, mix well

3. Cut green onion into sections, slice ginger, add water to soak for 15 minutes into green onion ginger water

4. Add the green onion and ginger water in batches and stir in the same direction

5. The prepared meat jelly is cut into fine dices, and mixed with the minced meat (the ratio of meat jelly to meat filling is about 1:1), and put in the refrigerator

6. Take out the dough and place it on the chopping board, knead it into strips, and cut into small pieces

7. Roll out into thin and big small round pieces

8. Put the meat filling and wrap it into a small bun shape

9. Put it on the oiled steaming rack and steam for 10 minutes after boiling. The steamed soup wraps are thin and translucent, and the filling is fragrant.