What is the method of making soup dumplings?

What's your favorite bun? For example, the big meat buns from Northeast China, the Goubuli from Tianjin, the Xiaolongbao from the Jiangnan region, etc. No matter what kind of buns it is, one key factor is indispensable, that is the filling. If the filling of the buns is not delicious, no one will eat it no matter how beautiful and chewy the bun skin is. Take soup dumplings for example, they are usually filled with pork. So, what is the method of making soup dumplings?

Ingredients: 500g flour, 4g yeast

Filling: 350g pork, 150g broth, jelly

Seasoning: 15g mushroom soy sauce, 10g chopped green onion, 15g chopped ginger, 8g refined salt, 20g cooking oil, 25g sesame oil, 5g sugar, 15g cooking wine, 5g MSG, 2g pepper powder, appropriate amount of pepper water

Preparation method

⑴ Put the flour in a bowl, add yeast and water to make a dough of appropriate hardness, ferment it at 30℃ for 2 hours to make tender dough, add alkaline water, knead it thoroughly and set aside for use;

⑵ Chop the pork into fine pieces, add mushroom soy sauce, salt, cooking wine, sugar, pepper water, ginger powder, MSG, and pepper powder and mix well. Add 125 grams of water several times and stir until it is strong. Then add cooking oil, sesame oil, and chopped green onion and mix well. Let it stand for 30 minutes. Then cut the broth jelly into small pieces and add it. Mix well to make the filling.

⑶ Roll the fermented dough into 15g/piece dough, shape it into round skin, wrap 15g of stuffing into it and knead it into round buns with 18-24 pleats, close the opening into the shape of crucian carp mouth, put it in a steamer, and steam it on high heat for 6-10 minutes.

Beef soup dumplings

raw material

Beef soup dumplings: 1000 grams of flour, 600 grams of warm water, 700 grams of fresh beef, 280 grams of pork skin jelly, 160 grams of crab meat, 40 grams each of crab roe and soy sauce, 100 grams of lard, 6 grams of cooking wine, 8 grams of sesame oil, 5 grams each of sugar, minced ginger and chopped green onion, 15 grams of salt, and 1 gram each of pepper and MSG.

Cooking Method

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

2. 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.

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.