Soup dumplings

Choose pork that is fat 3 and lean 7, wash and remove the skin. Precision cutting: First cut the meat into small pieces. Coarse chop: Since the cut is more detailed, simply chop it into pieces.

Make the filling with water: first add a little cold boiled water and stir vigorously in one direction; then add water and stir again. A total of at least 50% water should be added. The key is to add a small amount at a time and add it in multiple times. At the end the meat filling is in a sticky state. Add minced ginger, salt, sugar, chicken powder, pepper, and light soy sauce to the meat filling.

Stir it thoroughly and put it in the refrigerator for more than 1 hour.

Take out the refrigerated meat filling and add minced green onions.

Just stir it evenly.

Add flour to yeast powder, add appropriate amount of water and mix into dough. Knead into a smooth dough, cover with plastic wrap and let rise for about 30 minutes. Half-leaf dough

Take a piece of dough and form it into a uniform dough.

Roll out the dough to be thick in the middle and thin on the edges.

Take a piece of dough and add meat filling.

Turn in a circle and pinch out folds to form a bun shape. , completed in turn.

Boil water in a pot and add the bun blanks.

Steam over high heat for 8 minutes. Turn off the heat and uncover after 3 minutes.

Remove from pan and plate.

Overview

Tags

Ingredients

Steps