1. First make pig skin jelly: prepare the ingredients needed for pig skin jelly, pig skin, chicken feet, chives and ginger.
2. Wash the pigskin and chicken feet, cut off the toenails and wash them, blanch them all and remove them for later use.
3. Scrape the grease on both sides of the skin and rinse.
4. Add 3,000 grams of water to the processed pork skin and chicken feet, add green onion and ginger, boil, simmer for 4 hours on low heat, and filter the thick soup into a bowl.
5. Let it cool and put it in the refrigerator, refrigerate it overnight, and freeze it before use.
6. Add salt, sugar, light soy sauce, pepper, and sesame oil to the pork filling and beaten with green onion and ginger juice.
7. Refrigerate overnight or half a day before use.
8. Prepare the frozen meat and pig skin at a ratio of 1:1.
9. Freeze and chop the pig skin or break it with a food processor.
10. Mix the minced meat and pork skin, evenly, refrigerate for later use.
11. Mix low-gluten flour and high-gluten flour, and add about 90 grams of water.
12. Knead the flour into a smooth dough, cover with plastic wrap and let it stand for more than 40 minutes.
13. When the dough can be stretched very long easily, it is ready for use.
14. Divide the dough into small doughs of 10 grams each.
15. Round the dough and squash it.
16. Roll it into small round skins.
17. Pack about 20 grams of filling.
18. Turn clockwise with your left hand and pinch the pleats with your right hand.
19. The soup bag is ready.
20. Place the wrapped soup dumplings in the steamer.
21. Turn on the Midea electric steamer, select the "steam green vegetables" function, for 10 minutes, preheat to 100 degrees.
22. Put the steamer into the lower layer of the Midea electric steamer, select start, and the electric steamer will continue to work until the end.
Tips:It is easier to mix the pork skin into a dough when it is frozen and smashed than chopped.
