Secret decoction and soup dumplings

Overview

A few months ago, I really wanted to eat steamed buns, especially big meat buns, haha~ During that time, I almost bought all the surrounding steamed bun shops, but unfortunately I couldn't find any delicious ones, and none sold fried steamed buns. The only one I thought was better was the one at Laotaimen which was just okay. Most of them are steamed buns with northwest characteristics, which are not suitable for my taste and I am not used to them. I have always wanted to make my own buns, but unfortunately I have never learned how to make good-looking buns, so I have put it off. But it didn't stop me from wanting to eat steamed buns and researching delicious steamed bun fillings. I read a lot of books and videos online. Only then did we have the original recipe. Finally, when I couldn't put it off any longer, I worked hard. But the wrapping is still ugly. Just make do with it. The deliciousness of steamed buns can be summed up in terms of soup, ingredients and dipping sauces. Generally, the soup dumplings outside are just meat fillings with jelly skin added, and have a single taste. Not as delicious as the stock. So I added pork bones, chicken legs, and pork rinds to the broth to make aspic, chopped into pieces, and mixed in. The soup that comes out in the end is very delicious and the taste is no longer monotonous. The ingredients used for the meat filling are not ready-made thirteen spices, but the thirteen spices ground by yourself, plus common spices in Western food: thyme, perilla, lemongrass, and bay leaves, ground together into powder. The final dipping sauce is made from Pengpeng's spicy peppers, which taste super fragrant.

Tags

• staple food
• home cooking
• add rice wine
• baking powder
• chicken legs
• chicken powder
• flour
• green onion and ginger water
• light soy sauce
• pigskin
• pork bones
• pork stuffing
• thirteen incense
• warm water
• white sugar
• yeast
• salt
• sesame oil
• white pepper

Ingredients

Steps

1. 1 Make the aspic one day in advance: wash and blanch the pork bones and chicken legs and set aside. Wash the pork skin and boil it, scraping off the fat inside. Pluck the surface hair. (I bought pre-packaged shredded pork rinds) Add water to a pot and bring to a boil, skimming off the blood foam on the surface. Boil over medium-low heat for 3 hours, filter out the residue, and freeze. (The remaining can be frozen and cut into pieces to use as stock)

   

2. 2 Dissolve the yeast with warm water at 35-40 degrees

   

3. 3 Add the dissolved yeast, baking powder and sugar into the flour.

   

4. 4 Add warm water and knead the dough. Knead smooth

   

5. 5 Then put it in a warm place to ferment for 2 hours until the dough doubles in size. Once it's done, knead it smooth.

   

6. 6 Cut the aspic into small cubes.

   

7. 7 Add onion and ginger water, sesame oil, light soy sauce, rice wine, chicken powder, salt, and pepper to the pork filling

   

8. 8 Add ready-made thirteen spices or self-ground spice powder (Panthoxylum bungeanum, purple pepper, amomum villosum, nutmeg, cinnamon, star anise, woody incense, angelica dahurica, Sannat, galangal, dried ginger, cinnamon, cloves, fennel ground into fine powder thyme, perilla, lemongrass, bay leaf (dry) 1/4 tablespoon each), appropriate amount of aspic and warm water in one direction and stir until the meat filling becomes sticky.

   

9. 9 After the dough has fermented, take 25-30 grams of skin and add 30 grams of filling.

   

10. 10 Wrap into buns.

    

11. 11 Brush a layer of oil on the pan and add the buns.

    

12. 12 The buns will continue to ferment, so there should be a gap between the buns.

    

13. 13 Add a little water and fry over high heat for 8 minutes. Sprinkle with chopped green onion and sesame seeds before serving.

    

14. 14 Dipping ingredients: 1 tablespoon chopped green onion, 1 tablespoon chicken powder, 1/4 teaspoon white sugar, 1/4 teaspoon light soy sauce, 3 tablespoons vinegar, 2 tablespoons sesame oil, 1 tablespoon chili oil, appropriate amount of pepper oil, 1/4 teaspoon (can be ready-made pepper oil, or homemade pepper oil: dry-roast the peppercorns over low heat until brown, then soak them in cold oil, you can make more once a day or more)