Simple and delicious soup dumplings
Overview
This steamed bun dish has more meat, less oil, and is healthier to eat. Although it is very simple, the taste after cooking is not simple. No need to water the meat, no broth, no need to add aspic, simple and authentic soup dumplings.
Tags
Ingredients
Steps
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Ground tenderloin meat filling.
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When making your own pork stuffing, one pound of meat is usually mixed with five or six cabbage leaves, which is about one pound. If it is cabbage core, add a few more slices, one or two green onions, and seven or eight slices of ginger. Chop finely together. (You don’t need to squeeze the water out of the cabbage. You can also add mushrooms, fungus, etc. This time, I made the original version without adding anything.)
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Chop the meat and vegetables together for a while to enjoy each other's flavors.
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Add seasonings: salt, soy sauce, thirteen spices, pepper, sweet noodle sauce.
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Stir the meat filling in one direction, mix the ingredients thoroughly, add sesame oil and mix well.
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The noodles have been cooked long ago, and when you peel them open, you can see that there are many air holes inside.
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The process of making steamed buns is the same. If the buns are thin and the fillings are not exposed, they are considered good. After rising for the second time, steam it in a pot and cook it from low to high heat in about 30 minutes.
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When it was almost out of the pot, the aroma was already filling the room. According to the ingredient ratio in (2), 25 buns were made this time.
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When you break open the bun, there is a meatball inside, and one-fifth of the bun's soup. I deliberately opened it, but the soup couldn't be illuminated. Needless to say, they tasted great. My husband ate six of them in one meal.
