The Secret Recipe for Private Soup Dumplings is Open

Name: The Secret Recipe for Private Soup Dumplings is Open
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Lamb; 120g pork; 100g Chrysanthemum; 400g Flour; 1/2 box Thick soup treasure; Some salt; 2g pepper; 1 tablespoon Soy sauce; 15g Chives; 3g ginger; 1 tablespoon sesame oil; a little White pepper

by Susuai Food

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

After get off work, I rushed home in a cold breeze, and it was getting dark when I arrived home. My husband muttered all this day, just eat a lamb dumpling with soup.
Isn't it easy? I dare not say anything else, cooking food is definitely neat and beautiful.
Mix noodles, ground meat, chop vegetables, mix stuffing, Dangdang Dangdang, just start the meal, the family will eat steaming soup lamb dumplings!
In other words, it always feels that the real soup dumplings or steamed buns are the authentic way of filling the soup without adding pork skin jelly. The soup dumplings made in this way are full and delicious, but not greasy.
This time I also used Knorr Thick Soup Bao to make the dumplings taste even better.

The Secret Recipe for Private Soup Dumplings is Open

1. Wash lamb and pork separately and cut into small pieces. The two kinds of meat are mixed together and minced into meat

The Secret Recipe for Private Soup Dumplings is Open recipe

2. Wash and cut off the old parts of Abutilon, and finely chop the young leaves

3. Soak the pepper in hot water in advance and let it cool, then add the water of the pepper to the meat (as long as the pepper is not in the water)

4. Pour in soy sauce, salt, white pepper and mix well

5. Add Knorr Soup Po, add chopped green onion and ginger, mix well

6. Add the cut wormwood and mix well, then add sesame oil and mix well

7. Pour in peanut oil and mix well, then add the vegetable juice a little bit and mix well

8. Prepare the flour, add cold water and egg white, knead into a smooth dough, cover with plastic wrap for 20 minutes. (Materials for dumpling wrappers: 400 grams of flour, 1 egg white, 1 gram of salt, about 190 grams of cold water) The good noodles are made into a dumpling wrapper