How to make soup dumplings?

The food baozi first appeared in the late Han Dynasty. Zhuge Liang, the military commander of the Shu Kingdom at that time, invented this food in order to ensure that his troops had enough food to eat during the Northern Expedition. Of course, it is still unknown whether Zhuge Liang invented the steamed buns, but it is a fact that steamed buns are delicious. Moreover, there are so many types of buns that it is unimaginable. There are meat-filled buns, vegetarian-filled buns, and some people even make buns with seafood-filled buns. So, how to make soup dumplings?

Soup dumplings are a special snack of the Han nationality. The main raw materials are flour, warm water, pork belly, etc. It was sold in the market as early as the Northern Song Dynasty, and was called steamed buns filled with gravy or dumplings filled with soup at that time. The famous origin is Kaifeng.

The soup dumplings have beautiful form and exquisite and unique content. The meat filling and fresh soup live in the same room. Eating them combines the northern Chinese trinity of eating noodles, meat and soup. It is an integrated charm. When eating soup dumplings, the soup comes first, followed by the meat filling, and then the dough.

Method 1)

Material

Main ingredients: 1000 grams of flour, 600 grams of warm water, 700 grams of pork belly, 280 grams of pork skin jelly, 160 grams of crab meat, 40 grams each of crab roe and soy sauce, and 100 grams of lard.

Auxiliary ingredients: 6 grams of cooking wine, 8 grams of sesame oil, 5 grams each of sugar, chopped green onion, minced ginger, 15 grams of fine salt, 1 gram each of pepper and MSG.

Production

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 stir-fry the crab oil, then mix with the minced meat, jelly, soy sauce, cooking wine, etc. to make the filling.

3. Roll the dough into long strips, pinch into 4 pieces of 50g each, roll into round skins, add stuffing and knead

Make pleated buns and steam them in a steamer over high heat for 10 minutes.

Method 2

Material

Ingredients: 500 grams of fresh pork skin, 600 grams of winter melon, 150 grams of fish grits, 30 grams of ham, 30 grams of cucumber peel, 1 egg skin, 25 grams of ginger, 50 grams of green onions, appropriate amounts of salt, pepper, cooking wine, MSG, chicken essence, dry and wet starch, sesame oil, and fresh soup, a little onion leaves and red cherries.

Preparation method

1. Wash the pig skin, put it in a pressure cooker, add fresh soup, ginger, green onion, salt, pepper, cooking wine, chicken essence, cover it, put it on the fire and press it until the pig skin turns into juice. After it cools down, open the lid, remove the residue, pour the soup into a square plate, let it cool and then refrigerate it to make skin jelly. Then cut it into balls with a diameter of 2 cm, a total of 12 balls.

2. Peel the winter melon, cut into 15 cm square pieces, and then slice into large thin slices, a total of 12 slices, and soak in salt water for about 10 minutes; cut the ham, cucumber peel, and egg skin into thin strips; blanch the scallion leaves in boiling water and tear them into thin strips; chop the red cherries into fine pieces.

3. Roll the cut jelly into balls in a layer of dry starch, then coat it with a layer of fish grits, and then evenly spread it with shredded ham, cucumber skin, and egg skin. Wrap it in the soaked winter melon slices, and then use shredded green onion leaves to tie it into a pomegranate bun, and garnish it with cherry powder. This is the raw dough for crystal soup dumplings. Put it into the steamer and steam it over high heat for about 5 minutes. Take it out and place it on a plate.

4. Put a clean pot on the fire, add a little fresh soup and bring to a boil, add salt, pepper and MSG, thicken with wet starch, drizzle with sesame oil, remove from the heat and pour over the crystal soup dumplings on the plate.