Soup dumplings recipe and recipe

After watching A Bite of China, I realized that you can tear off the pointed mouth of the soup dumpling, because it is all stuck on the dumpling skin and doesn’t taste very good. Aren’t the purpose of eating soup dumplings to eat the rich soup, the delicious meat filling, and the little bit of skin soaked in the soup? Moreover, the soup dumpling recipe of the century-old brand is said to be an intangible cultural heritage. They have been using these recipes for 150 years, passing on the essence of the cuisine. Let’s take a look at the method and recipe of soup dumplings!

1. Prepare the ingredients: pork (leg meat is preferred), pork skin, scallion, ginger, cooking wine, oyster sauce, dumpling skin and peppercorns. 2. [Step 1]: Chop the stuffing. Chop the scallion and ginger and set aside. It’s okay to add more. Pour oil into a hot pan, stir-fry the peppercorns over low heat until fragrant, and then remove from the pan after they are slightly charred. Use the same oil to fry the scallions and ginger, and let it cook for two or three minutes until the aroma comes out. Wait for the oil pan to cool down, then pour in the chopped stuffing, mix with the green onion and ginger, and add appropriate amounts of salt, sugar, chicken essence, oyster sauce, etc. Don't stir it vigorously yet, just set it aside. The above steps are basically the same as making dumpling fillings, so feel free to try it out. Next we will invite the big shot. Whether there is enough soup in the soup dumplings will depend on it. [Step 2]: Wash the pork skin and blanch it in water. Boil it over high heat for about ten minutes until the skin is softened, then remove and set aside. When the skin is cool, cut it into small strips. Prepare water again, add minced ginger, cooking wine, and a little peppercorns. The pressure cooker used here is the soup-making mode, and it becomes completely crispy in about twenty minutes. It will take a little longer without a pressure cooker. It takes 40 minutes to an hour, then pour all the soup and pork skin into a blender and blend them.

Pay attention! If you don’t have a blender, you can just use your supernatural power to chop it hundreds or thousands of times into small pieces, then put it into the soup and continue stewing it until it blends into the soup. Hey hey hey ~ After stewing, it should be a white viscous liquid like this. Don’t underestimate it, it’s your favorite soup. Since the soup is made from pig skin, it is easy to solidify. Pour it into the stuffing you have just made before it solidifies and stir it. Remember to stir it carefully and patiently. If there is too much soup, the stuffing will feel a little wet. It doesn't matter. Put it in the refrigerator for a while and it will be easier to wrap.

3. [Warm reminder] Remember to use unfermented dough to make soup dumplings. Also, it is best to use round dough. It will look like this after wrapping. Put it in the refrigerator for quick freezing, and then take it out and steam it in advance for breakfast. It is very convenient, right? Here is a trick for you. If you can’t control the saltiness of the filling at first, you can make two and steam them to taste them, and then make some adjustments based on the taste. Isn’t it a lot easier? If you find that there is not much water when eating, the reason is basically because of the step of stewing the pork skin. The ratio of pork skin soup to stuffing is one to one. If there is too much water in the skin, it will be sticky and greasy. You can adjust the proportions according to your taste. It is rare that you get the perfect fit in one go.

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