How to make delicious and soft dumplings

I believe everyone is familiar with Xiaolongbao. Before going to work or class, many people will buy a few Xiaolongbao, and then buy some drinks such as soy milk and soy milk as breakfast to ensure that they have enough spirit and energy to get through a morning of study and work life. Of course, some people also make xiaolongbao at home. There are many ways to make xiaolongbao. Here are three of them introduced in detail.

Method 1

Materials needed for production:

1. Lean meat (4 liang), fat meat (1 liang), flour (9 liang), boiling water (half a cup), cabbage or Chinese cabbage leaves (a few pieces).

2. Seasoning: salt, wine (half a teaspoon each), light soy sauce, cornstarch (two teaspoons each), minced ginger (one teaspoon), water (four tablespoons), sesame oil, pepper (a little each).

3. Dipping sauce: shredded ginger (half a tablespoon), vinegar (two tablespoons).

step:

1. Chop the lean meat and fat together, add seasoning and stir until it becomes gelatinous, then make small meatballs;

2. Sift the flour and put it into a large bowl. Slowly add boiling water and mix quickly into a soft dough. Add a little flour to soften your hands.

Roll the dough into long strips, cut into small round pieces, roll into thin round dough sheets, put meatballs in and make into xiaolongbao shape.

3. Steam in a steamer for seven to eight minutes, mix well with the dipping sauce and serve on the table. Eat while hot.

Method 2

1. Add 325g flour into a bowl, use 140g 80℃ hot water to make snowflake dough, pour in the shredded yeast dough and alkaline water, knead until smooth, soft and tough to make tight yeast dough.

2. Grind the pork leg meat and put it into a bowl, add soy sauce and salt and mix well, mince the jelly and mix it into the meat, add granulated sugar, MSG, chopped green onion and ginger and mix to make the filling.

3. Roll the dough into long strips, cut into 40 equal-sized dough pieces, flatten them one by one, use a rolling pin to roll them into round skins with thin edges and thick middles, wrap 25 grams of fillings in them, and knead them into raw buns with 15-20 folds.

4. Take a small steamer, put 10 raw dough into it, and steam it in a boiling water pot over high heat for about 5 minutes. Prepare rose vinegar and shredded ginger for dipping when eating.

Method 3

1. Add 2 spoons of soy sauce and 20 grams of sesame oil to the minced meat, and stir in one direction with chopsticks to make the minced meat firm and greasy.

2. Chop the green onion into small pieces, mince the ginger, add them together with beef powder (or chicken essence), sugar and white pepper powder into the minced meat and mix well.

3. Chop the jelly into small pieces, put it in the minced meat and sprinkle with a little salt.

4. Use chopsticks to mix the jelly and meat filling thoroughly so that the jelly crumbs can be evenly distributed in the filling.

5. Add salt to the all-purpose flour and stir it briefly with chopsticks.

6. Pour clean water into the flour and stir with chopsticks until it forms snowflake-like flocs.

7. Use your hands to knead the dough until the surface is smooth, cover it with a cloth, and let it stand at room temperature for 25 minutes.

8. Check whether the dough is relaxed: Press the dough with one finger. If the surface does not bounce back, it means the dough is relaxed. This way the dough will not shrink when you roll it.

9. Divide the relaxed dough evenly into 30 portions and roll them into dough sheets with a thickness similar to that of dumpling wrappers. Put the filling on a dough, hold the dough with your left hand, and start wrapping the filling with your right hand by pulling, pushing and pinching.

10. When you pinch the last pleat, tuck the part pushed out in front to seal it.

11. Put water in the steamer, brush a thin layer of oil on the steamer, and place the dumplings.

12. Steam over high heat for 5 minutes, turn off the heat and wait for 1 minute before taking out. The soup dumplings with rich and delicious soup are ready.