How to prepare the filling for beef soup dumplings?

I believe many of my friends have eaten soup dumplings, and the fillings inside are rich in nutrients, so after eating them, people can not only fill their stomachs, but also play a good role in supplementing nutrition. Of course, most soup dumplings are filled with pork, but in the north, because beef is very common, the soup dumplings are made with beef filling, and the taste is also quite good. So, how to prepare the filling of beef soup dumplings?

practice

Ingredients: raw pig skin, onion, star anise, pepper powder, beef, chopped green onion, salt, sugar, soy sauce, butter, crab meat, crab roe, minced ginger, vegetable soup dumpling skin jelly Preparation:

1. Add cold water to the pig skin and cook over high heat for 5 minutes.

2. Remove from the water and wash.

3. Remove fat from the skin and pluck pig hair

4. Cut the processed pork skin into thin strips.

5. Place the pot on the fire, add water, star anise, green onion, salt and pepper, and cook over low heat for 40 minutes. Chop the pork into minced meat and the crab meat into small pieces. Heat lard in a pot, add the crab meat, crab roe, and minced ginger to fan out the crab oil, then mix with the minced meat, jelly, soy sauce, cooking wine, etc. to make the filling.

6. Let the cooked pork skin soup cool down.

7. Put it into a juicer and blend it into meat skin paste. The ratio is 1:0.5 of pork skin broth and shredded pork. Place in the refrigerator for 20 minutes.

Making soup dumplings with meat filling:

1. Take out the solidified jelly and cut it into small dices for later use.

2. Take out the solidified jelly and cut it into small cubes for later use. Making the wrapper of soup dumplings:

1. Add warm water to the flour and knead until the surface is smooth. Cover with wet cloth and sugar for 20 minutes.

3. Also make the dough for spinach juice.

4. Take out the dough coated with sugar, knead it for a few times, and roll it into thin slices.

5. Use the lid to press it into bun slices and set aside.

Final production steps:

1. Add water to flour and knead thoroughly, then let it sit for a while.

3. Knead the dough into long strips, pinch it into 4 pieces of 50 grams each, roll it into round skins, add stuffing and pinch it into pleated buns, put it in a steamer and steam it over high heat for 10 minutes.

Compared with leavened buns, soup dumplings have three distinct characteristics: first, they use fixed dough (as opposed to fermented dough); second, they have a thin skin; and third, the filling contains soup. The dough mixing method for soup dumplings, in industry terms, is called cold water dough. The characteristics of cold water dough are: white color, fine texture, strong gluten strength and toughness. After being made into the finished product, it has a smooth and chewy taste. When preparing the dough, the amount of water and water temperature should be adjusted appropriately depending on the season.

Generally speaking, when the weather is cool and the temperature is low, you should add slightly more water than when the weather is hot and the temperature is high. The benchmark for water usage is 500 grams of flour plus about 225 grams of water. The water temperature cannot exceed 30℃, otherwise it will easily cause changes in the properties of the dough and make the dough "lose strength". Use low temperature water in winter and pure cold water in summer. Sometimes in summer when the temperature is high, even using cold water can cause a loss of energy. Experienced experts will add a little salt when kneading the dough to strengthen the dough and make the dough texture more tightly combined. As the saying goes: "Alkali is to bones and salt is to tendons", which means that salt can enhance the strength of dough. In addition, when preparing the dough, water must be added in batches. If enough water is added at one time, it will be difficult to observe and check the water absorption of the flour. When the dough is kneaded until it is smooth, cover it with a wet cloth and add sugar for about half an hour. Knead it evenly and roll it into strips. Cut the dough into pieces, roll it into round thin skins, and wrap the fillings.

It is quite difficult to make the filling.