Steamed Dumplings

Name: Steamed Dumplings
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 110g water; 250g Pork filling; 1 tbsp ginger; 5g salt; 8g Sugar; 1 tbsp Soy sauce; 1/2 tablespoon sesame oil; 1 tbsp Chopped green onions; 1g Chicken Bouillon Powder; 200g Broth

by XPanda_

4.8 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

3

I have always wanted to make Xiaolongbao, but because of the lack of broth, I have not made it. This time I finally bought the big bone and boiled the soup. The delicious soup is so delicious!

Steamed Dumplings

1. Stir the flour with warm water to form a flocculent shape. Knead the dough for 10 minutes, wake up for a while and then knead the dough for 10 minutes, repeat several times

2. Minced pork, add green onion, ginger, seasoning and stir well

3. Add the broth in portions, stir in one direction, and freeze for 1-2 hours

4. Smooth dough divided into small doses

5. Sprinkle with dry powder and roll out into a skin thinner than the dumpling skin

6. Put on frozen meat

7. Pinch the folds into a bun shape

8. Put the small cage on oiled paper, boil the water, steam for 8 minutes, dip in vinegar and eat.

Tips:
The stuffing is wet after adding the broth, and it is easy to pack after freezing.
The meat will melt easily after freezing in hot weather, so the action should be fast.
The skin must be rolled out thin, half of the skin of the dumpling is thinner, and the edges are thinner.