Fresh meat soup dumplings

Overview

Everyone loves meat buns. Add some meat jelly inside to make the buns with soup, which makes them even more delicious!

First make the pork skin jelly, wash the pig skin, remove the pig hair with tongs, put it in the pot and cook for 2 minutes
After cooking, pick it up, scrape off the fat on the surface, and cut into small pieces
Put it into the pressure cooker, add enough water to cover the skin of the meat, and add cooking wine for 15 minutes
After pressing, drain the water and use a food processor to make a paste
Place in the refrigerator for about 1 hour
Remove the frozen pork skin and cut into small pieces for later use
Next, make the meat stuffing and prepare the minced pork
Toss the Sichuan peppercorns with water in advance to release the fragrance
Stir the pepper water into the meat filling one at a time
Then add all the seasonings and 1 small egg
Add some starch and mix well
Finally add pork skin jelly and chopped green onion
Mix well and the meat filling is ready
Add water, yeast and flour into a dough, then cover with plastic wrap and ferment until doubled in size
Take it out, knead it to release the air, and divide it into even equal portions
Then roll each portion into a ball, cover with plastic wrap and rest for 10 minutes
Roll all the small balls into a round skin with a thick middle and thin edges, and wrap it with meat filling
Everything is done this way
Brush a thin layer of oil on the steamer, put the dough on it, and let it rise for about 45 minutes (winter)
After it's ready, put cold water into the pot and steam over medium heat for about 18 minutes