Soup dumplings

Overview

The meat filling I used is not too fatty, does not have too much oil, and does not taste greasy. But less oil means less soup, even though the same proportion of water is added.

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• banquet dishes
• chicken essence
• clear water
• flour
• ginger powder
• light soy sauce
• old soy sauce
• pork stuffing
• sugar
• salt
• sesame oil
• water

Ingredients

Steps

1. 1 Mix flour, water, and a pinch of salt to form a slightly soft dough. Knead it smooth after letting it sit for a while, put it in a safety bag, and put it in the refrigerator overnight;

   

2. 2 Add ginger powder, salt, sugar, light soy sauce, dark soy sauce, chicken essence and sesame oil into the pork stuffing;

   

3. 3 Just start mixing with your hands and wear gloves;

   

4. 4 Start fetching water and pour some water first;

   

5. 5 Add water several times, stirring thoroughly each time. The final meat filling will look like this. Put it in a plastic bag and put it in the refrigerator; add a total of 450 grams of water.

   

6. 6 The next day, take out the dough and knead it twice until the dough comes out;

   

7. 7 Roll the dough into a long strip and cut it into suitable size pieces, slightly larger than the dumpling wrappers;

   

8. 8 This is meat stuffing taken out from the refrigerator. It will not freeze very hard when put in a plastic bag;

   

9. 9 Dig out a piece of meat filling and start wrapping it;

   

10. 10 Wrapped buns, mini;

    

11. 11 Put it in the steamer;

    

12. 12 After wrapping, leave it for about ten minutes, then put it in the pot after the water boils;

    

13. 13 Steam over high heat for 10 minutes, then open the lid and that’s it;

    

14. 14 There is soup poured out, not much, but it is not oily soup and the taste is good;