How to make soup dumplings

Soup dumplings are a common delicacy, especially in some southern regions where they are very popular. When making soup dumplings, you must be aware of some precautions. You cannot use yeast or baking powder with the flour, which means that the flour does not need to be fermented. The flour needs to be beaten so that the flour can be more firm. The filling of the soup dumplings is also relatively important. Let us learn about this aspect.

How to make soup dumplings

Method 1 for making soup dumplings:

1: Soup dumplings do not require yeast or baking powder, which are generally called dead bread dumplings. . Add water directly and knead the dough evenly until it is shiny (hands, basin and dough). In fact, it is almost the same as dumpling noodles, except that the noodles used are different. . 2: The noodles need to be smashed. . Throw it into a firm throw (those who have eaten ramen should know this, but it doesn't need to be too strong, just moderate). 3: Everyone generally knows how to use the rod skin, so there is no need to explain more. When the dough is well kneaded, it becomes stuffy. The ingredients for soup dumplings are certain. . They are all weighed on a scale (I won’t go into details about the secret recipe. You can just see the measurement). They are generally calculated based on ten kilograms. Then add the broth and beat it into the filling (the ratio of one pound of filling to four ounces of broth). 4: Let’s talk about how to wrap it. The ability to make bread doesn’t necessarily mean that the bread will die. But if there is bread that dies, there will definitely be bread that grows. We usually have ten baskets of noodles and fillings, which together weigh about two taels. . Its characteristic is that it looks like a lantern when lifted. . Let go like a chrysanthemum. . The skin is thin and the depressions are large. . The soup is full of oil. . Soft, tender and fragrant.

How to make soup dumplings

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 until the pig skin turns into juice, wait for it to cool, 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, then slice into large thin slices, 12 slices in total, 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.