How to make the dough for soup dumplings

In daily life, many people like to eat soup dumplings. Soup dumplings are delicious and nutritious. Moreover, soup dumplings are a common snack in life and there are many ways to make them. Many people think that the dough of soup dumplings is too thin and translucent, so they are curious, are soup dumplings made with leavened dough or unleavened dough? How to make the filling for soup dumplings? How is the skin of soup dumplings made? I believe everyone will have questions of one kind or another, so let’s take a look at how the dough for soup dumplings is made! The dough for soup dumplings is divided into three types according to different regions: unleavened dough, leavened dough, and boiled dough.

The general method of making soup dumpling dough is as follows: 1. Ingredients: 1. Self-raising flour, warm water at about 40 degrees. 2. Rolling pin, rolling board, and bowl for kneading dough. Method: Put the self-raising flour in a bowl (the amount can be customized), pour warm water at about 40 degrees into the self-raising flour and stir evenly. Do not mix it too thin. Knead it vigorously with your hands for about 10 minutes and then put it in the bowl. Put the bowl in a warm place for about 30 minutes, then take it out and knead it on the panel. After kneading it into smooth long strips, cut it with a knife into half the size of an egg yolk, and use a rolling pin to roll it into a dough sheet with a thickness of 1mm. The dough is ready.

2. How to make the dough for soup dumplings? Simply put, to make such a thin and transparent skin, you need two pieces of noodles (the ratio of the two pieces of noodles is about 1:1). One piece of noodles is made with cold water and a little salt, and the other piece of noodles is made with hot salt water. Finally, put the two pieces of noodles together and knead them evenly. There is another secret to making such bun skins, which is that you must use high-gluten flour and add a little salt and 1 teaspoon of white sugar to the high-gluten flour. The role of salt is to make the dough more resilient, and the role of white sugar is to make the bun skin whiter. In summer, after kneading the dough, cover it with a wet cloth and let the sugar become chewy for about 20 minutes. In winter, it is best to knead the dough at night, cover it with a damp cloth and wait until the next morning. In addition, in winter, you can knead two days' worth of dough at a time and just leave it there covered with a damp cloth so it won't turn sour. There is a secret to rolling the skin of the soup dumplings, which is to make sure it is rolled into thin slices of about 0.5mm, and especially never thicker than 1mm. Otherwise, the skin will not be transparent or thin enough, and you won't be able to see the filling inside, and it will not be attractive.

3. How to make the filling for soup dumplings : 500 grams of fresh pig skin, 600 grams of winter melon, 30 grams of ham, 30 grams of cucumber peel, 1 egg skin, 25 grams of ginger, and 50 grams of green onions. After preparing the main ingredients and side ingredients, put the pig skin into a pressure cooker, add onion, ginger and cooking wine, and press for 20 minutes to turn the pig skin into juice. Then put the soup into the refrigerator to cool to make skin jelly, and then cut it into balls with a diameter of 2 cm. Next, roll the jelly skin cut into balls in a layer of dry starch, then evenly spread it with shredded ham, cucumber skin and egg skin, and then tie it into pomegranate buns with shredded green onion leaves. After steaming for five minutes, it becomes soup dumplings.

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