How to make mutton soup dumplings

Mutton soup dumplings are a dish made with mutton, pork and other ingredients. This food is really delicious, and the dumplings are juicy. It is made of flour, and anything related to pasta may be liked by many people very much, because pasta can be said to be the staple food of people in many parts of China. It can be eaten in the morning, at noon, and at night. It is very common. So let’s learn how to make mutton soup dumplings!

1. Mutton Soup Dumplings 1. Make a hole in the flour on the working table, add water and dough, knead thoroughly, and let it stand for a while. 2. Chop the pork into minced meat, add soy sauce, minced ginger, and pepper water and mix well. Add the chicken soup to the minced meat several times, stirring while adding, and make it into a thick porridge. Add MSG, chopped green onions, and sesame oil, mix well and set aside. 3. Roll the dough into strips with a diameter of 2.5 cm, and pinch them into pieces of about 16 grams. Use a rolling pin to shape them into round skins that are slightly thicker in the middle and thinner at the edges. Support the skin with your left hand, and put in 20 grams of stuffing with your right hand. Use your right index finger and thumb to fold the skins until they reach the middle joint without sealing. Place them in the steamer and steam in boiling water over high heat for about 10 minutes. 4. Flavor characteristics: thin skin, tender filling, juicy and delicious. Production tips: 1. Don’t add too much filling into the chicken soup at one time. 2 The pleats should be fine and even. 3. Do not over-steam.

2. To make soup dumplings with mutton flavor, step 1: Add carrots, leeks, onions and garlic in turn and mix well before wrapping. Step 2: De-deflate the dough, divide it into several pieces, and knead it into smooth dough! Roll the bun skin into long strips, evenly divide the dough, flatten it, and roll it into a bun skin that is thick in the middle and thin around the edges. Step 3: After wrapping, let it rest for 20 to 30 minutes (depending on the temperature)! It won’t pinch the pleats, but will seal and close the top downwards. Step 4: When the weather is cold, add cold water into the pot to steam. After it is fully steamed, steam it on medium heat for 15 to 20 minutes (the size of buns), continue to simmer for five minutes, and then lift the pot. 3. Step 1 of making mutton soup dumplings for breakfast: Add Angel yeast to a small amount of warm water, and then add it to the flour little by little. If there is not enough water, add more boiled water. Knead it into a soft dough and let it ferment. Step 2: Add Angel Yeast to a small amount of warm water and then add it to the flour little by little. If there is not enough water, add more boiled water. Knead it into a soft dough and let it ferment. Step 3: Roll the fermented dough into long strips, pinch them into small pieces, flatten them, and roll them into skins. Step 4: Make a bun mold and let it sit for a while to ferment. Step 5: Boil water and steam the buns for ten minutes.

4. Mutton Soup Dumplings 1. Add Angel Yeast to a small amount of warm water, and then add it to the flour little by little. If the water is not enough, add more boiled water. Knead it into a soft dough and let it ferment. 2. Chop the mutton, shrimp, carrot, leek and fungus into small pieces, add seasoning and mix well. 3. Roll the fermented dough into long strips, pinch them into small pieces, flatten them, and roll them into skins. 4. Make bun molds and let them sit for a while to ferment. 5. Boil water and steam the buns for ten minutes. 5. Mutton Soup Dumplings 1. Put 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 yeast, add alkaline water, knead it thoroughly and let it stand for use; 2. Chop the mutton into fine pieces, add shiitake mushroom sauce, salt, cooking wine, sugar, pepper water, ginger, MSG, and pepper powder and mix well, add 125 grams of water several times, stir well, then add cooking oil, sesame oil, and chopped green onion, mix well, let it stand for 30 minutes, then cut the broth jelly into small pieces and put it in, mix well to make the filling. 3. Make the round buns with pleats and close the tops into the shape of a crucian carp’s mouth. Place them in a steamer and steam them over high heat for 6-10 minutes until cooked.

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