Rich soup dumplings
Overview
As a result of studying cooking seriously in the past two years, my family has become more and more picky. The takeaway food can no longer cope with them. In their words: Those food have already been thrown out of the street~
Tags
Ingredients
Steps
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Add warm water to the flour, stirring as you add, until it resembles snowflakes. Knead it back and forth with your hands until it becomes a smooth dough. Cover it with a clean damp cloth and let it sit for 20-30 minutes
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Wash the leeks and mince them, and mince the pork (when I buy meat at the market, I ask the butcher to process and mince the meat, which is convenient and fast). Use a basin to hold the stuffing, add half a small box of thick soup, a little sesame oil, salt, stir evenly, and marinate for a while
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Roll out the dough: Sprinkle some flour on the work surface (to prevent sticking), take out the dough and roll it out with a rolling pin into a large sheet of dough, then press it hard with the edge of a small stainless steel ring to form each dumpling wrapper (don’t laugh, this is how I roll out the dough, I am not skilled in other methods. Haha)
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Roll out all the dumpling skins
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Take out the dumpling wrappers, add the fillings, and knead them
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Sprinkle some dry flour on the bottom of the basin and add the wrapped dumplings.
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After everything is wrapped, set aside.
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Put 5-6 bowls of water in the pot, pour half a small box of unused soup stock and bring to a boil. Put the wrapped dumplings down and cook until they float
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Serve in a basin, sprinkle with chopped green onion and serve.
