How to make chicken soup dumplings

Overview

The emphasis on soup dumplings is thin skin and juicy filling. When you bite into it, the soup will overflow. If you are gentler, bite a small hole, slowly suck the soup, and taste the delicious flavor of the meat filling, it will be a real pleasure!

Tags

• staple food
• home cooking
• chicken feet
• cooking wine
• egg
• flour
• ginger powder
• light soy sauce
• old soy sauce
• onions
• oyster sauce
• pork leg
• sesame oil
• thirteen incense
• warm water
• white sugar
• zanthoxylum bungeanum
• pepper
• salt

Ingredients

Steps

1. 1 Take the prepared "frozen" out of the refrigerator and chop into pieces;

   

2. 2 Add the meat filling and mix evenly. The ratio of skin jelly to meat is about 1.5:1 (the skin jelly I prepared this time is still a little less);

   

3. 3 Mix the flour with warm water to form a dough, cover and let it rise for about 15 minutes, take it out and roll it into a soup dumpling wrapper that is slightly larger than the dumpling wrapper;

   

4. 4 Put the steamed bun skin into the palm of your hand, add the fillings, and wrap it into a steamed bun; lay the bottom of the steamer with fresh corn husks or vegetable leaves, and place the steamed bun on top;

   

5. 5 After the water boils, put it into the pot and steam it for 8 minutes before eating it. When eating, you can dip it in ginger vinegar to relieve greasy taste;

   

6. 6 Look: bite a small hole, and the soup immediately fills the spoon and drips into the vinegar bowl.