Soup dumplings

Overview

Drink the soup first and then eat the buns. This is the order of eating soup buns. You can use a straw to suck it, or you can gently open a hole in the buns to absorb all the soup before eating the buns. It will be delicious after being dipped in a little vinegar. The fragrant soup and soft bun skin will not make you feel tired at all,

Tags

• staple food
• pasta
• home cooking
• children
• old man
• breakfast
• steamed buns
• local cuisine
• chopped meat
• dried fungus
• dried shiitake mushrooms
• high gluten flour
• pork skin jelly
• salad oil
• vinegar
• white sugar
• yeast
• salt

Ingredients

Steps

1. 1 Add yeast, salt and sugar to a little water and mix thoroughly,

   

2. 2 , slowly add into the flour,

   

3. 3 Add a small amount of water and slowly stir until there is still a small amount of dry powder. (You need a slightly harder dough, so leave a little flour.)

   

4. 4 Knead into a smooth dough,

   

5. 5 Add salad oil and continue kneading,

   

6. 6 Knead until smooth dough,

   

7. 7 Shape into long strips and divide into equal amounts of small portions,

   

8. 8 Mix the fresh meat, chopped mushrooms, chopped fungus, pork skin jelly and a little salt thoroughly, (the rules for adjusting the stuffing, stir in one direction) the more pork skin jelly, the more soup,

   

9. 9 Roll the dough into thin slices and wrap into buns,

   

10. 10 Seal the pot and steam it, (the sealing is to prevent the soup from flowing out,)

    

11. 11 Steam over medium heat for about 20 minutes. (Be sure not to open the lid during steaming.)