Uncovering the secret method of filling soup dumplings. After eating outside for so long, I finally know how to make it!

I don’t know where you ate soup dumplings for the first time. I thought about it for a long time. It seems that someone took me to eat them when I was a kid. Most of them in Yangzhou, the special snacks always make me feel that it is not easy to want to eat classics, so I said that Tianjin Goubuli steamed buns, I was hungry on the train, and my husband got off the train and bought them. After eating, I think this steamed buns It's true that the dog doesn't care about the smell, even in the train station, the taste is really bad enough.

Today I will challenge this Han nationality specialty snack, soup dumplings. I usually like to eat noodles like dumplings and dumplings in small shops. I have been curious about how to pack the soup in the soup dumplings. I studied it today. After a while, I finally know that it is the soup made from pork skin and chicken feet. It becomes solid after being refrigerated, and then chopped and put in the meat filling. The soup will not leak when it is wrapped, and it will melt when preheated. For the soup, the pouring soup bag is formed like this. It is really a good way. Let's take a look at the results of my first battle!

Tang Bao

Ingredients: 300 grams of flour, 500 grams of pork, 4 chicken feet, 1 shallot, 1 egg yolk, 3 slices of ginger, salt, chicken essence, five-spice powder, light soy sauce, and sesame oil.

Step:

🍳Clean the chicken feet and chop into two sections, and clean the pork skin.

🍳 Boil the cleaned chicken feet and pork skin in a pot under cold water, boil the bleeding fat, remove it and rinse with clean water, chop the chicken feet again, and shred the pork skin.

🍳 Put the cut pork skin and chicken feet into the pot, add appropriate amount of water, a little light soy sauce, boil on high heat, reduce the heat and simmer until the soup thickens and half of the soup is left.

🍳 Pour the cooked soup into a bowl and let it cool, cover with a lid or cling film and refrigerate for 4 hours.

🍳 Put the flour into the basin, add an appropriate amount of warm water, stir with chopsticks to make the flour all become cotton-like, then knead the dough and seal it for 20 minutes.

🍳 Clean the shallots and chop the chopped green onions, mince the ginger, and clean the pork. Use a mincing machine to beat the minced meat into a bowl, add the chopped green onion and ginger, then beat in an egg yolk, add five-spice powder, salt, chicken essence, and raw Pump in one direction and stir evenly.

🍳 When time is up, take out the skin jelly, put it upside down on the chopping board, and cut into even small dices.

🍳 Put the chopped aspic into the minced meat, add a few drops of sesame oil and stir evenly, cover with plastic wrap and put it in the refrigerator for another 15 minutes.

🍳 Knead the dough after waking up and knead it smoothly. Take an appropriate amount of dough and knead it into a smooth round strip, and cut it into evenly-sized noodles, which are bigger than dumplings.

🍳 Sprinkle a little flour, flatten the dough, and roll it into a thin dough.

🍳 Put an appropriate amount of stuffing on the dough, start from one direction and close in the middle, until it is tightened, the soup bag is wrapped.

🍳 Wrap everything and take some oil paper to pad under the soup bag, and then put it on the steaming curtain.

🍳 Wrap everything up. Take some oil paper and put it under the soup bag, and put it on the steamer.

🍳 A delicious and juicy soup dumpling is ready.

💢Tips:

The noodles used to make soup dumplings need to be softer, and the skin should be rolled out as thin as possible. The soup dumplings must be steamed with water so that the soup will not leak easily. When making the dumplings, you need to be careful to pinch tightly. If you don’t want too much soup, put less meat. Frozen, it depends on your personal taste.