Xiaolong soup dumplings
Overview
There are many types of soup dumplings in Xi'an, including beef, pork, mutton, three delicacies, etc. But to be honest, I didn’t really eat soup dumplings when I was in Xi’an. I often ate Roujiamo and Liangpi. Speaking of Roujiamo, my glutton is here again, next time I will serve Roujiamo.
Tags
Ingredients
Steps
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First make the pig skin jelly: wash the pig skin, put cold water into the pot, add ginger, blanch with cooking wine, boil the water and cook for about 5 minutes.
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Scrape off the excess fat inside the pig skin, pluck out the hair on the surface, and then clean it.
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Cut the cleaned pig skin into thick shreds, put it into a pressure cooker, add water, just enough to cover the pig skin, add ginger, cooking wine, bring to a boil over medium heat, then reduce to medium to low heat and simmer for about 15 minutes.
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Beat the cooked pork rinds and soup into a paste with a food processor, pour into a bowl and let cool, cover with plastic wrap and refrigerate overnight.
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Chop green onions, shred ginger, pour about 100ML of water, rub it a little with your hands, and let it sit for about 10 minutes.
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Take 350 grams of pork rind jelly, thinly cut off the surface layer (you can also leave it uncut, I didn’t cover it with plastic wrap and the surface was a bit dry), and then mince it.
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Put the meat filling into a large bowl, pour in the green onion and ginger water in step 5 one by one, beat until strong, then add the minced meat skin jelly, add Sichuan pepper powder (if you don’t have pure Sichuan pepper powder, you can also soak the Sichuan peppercorns and onion and ginger in water together), salt and stir evenly.
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Take 100 grams of flour (normal flour will do) into a basin, pour in freshly boiled water, and stir with chopsticks to form a dough.
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Then add the remaining flour, slowly add cold water to form a softer dough, and knead until smooth. (The dough can be kneaded easily after resting for 30 minutes). Cover with a damp cloth and let rise for 30 minutes.
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Take an appropriate amount of dough, roll it into long pieces, cut into pieces (slightly larger than dumplings), and roll into rounds.
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Wet the steamer cloth, wrap it with an appropriate amount of meat filling, open it at intervals and put it into the steamer.
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Add water to the pot, turn on medium heat, put it in the pot after the water boils, and steam for about 10 minutes.
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Either eat it directly or dip it in vinegar, both are delicious.
