Homemade sour soup dumplings

Overview

The Mid-Autumn Festival and the National Day holiday are long this year, so I have nothing to do at home so I cook delicious food all day long. It was my first time to roll out the dumplings myself and fry them in chili oil. I cooked dumplings in sour soup and ate them early the next morning. The dumplings made by yourself are delicious. Not to mention the thin skin and large fillings, the dumpling skin is soft and smooth, which is much more delicious than the ones you buy. Mom also said that the filling this time was good, not salty but not bland, just right. In fact, it is not difficult to roll out the dough by yourself. I think it is quite simple. It doesn’t matter if the dough is not round or not, just practice more and it will be fine.

Tags

• staple food
• home cooking
• lunch
• dinner
• all-purpose flour
• chili oil
• chives
• corn oil
• five spice powder
• light soy sauce
• mustard shreds
• oyster sauce
• pork
• vinegar
• salt
• water

Ingredients

Steps

1. 1 Add flour, water and 1 gram of salt, and knead into a smooth dough. Cover and let rest for half an hour.

   

2. 2 Prepare the filling. Chop the pork, wash and dry the leeks, chop them in water, add salt, five-spice powder, oyster sauce, corn oil, and then add water little by little, beat clockwise or counterclockwise in one direction until it becomes gluey.

   

3. 3 Sprinkle a layer of flour on the cutting board to prevent sticking. Take the dough out of the bowl. Without kneading, dig a hole in the middle and slowly roll it into strips.

   

4. 4 Divide the thick noodles into 2 or 4 sections, take one section and cover the rest to prevent it from drying out.

   

5. 5 Knead the thick noodles evenly, then cut them into small pieces of about 10 grams. It is best to roll the noodles at 90 degrees when cutting.

   

6. 6 Sprinkle a little dry powder on the chopping board, take a small amount, flatten it, and use a rolling pin to roll out the dough into a round piece. Try to make it thick in the middle and thin at the edges.

   

7. 7 Put an appropriate amount of meat filling, then fold the dough sheet in half, fold it a few times, and pinch it tightly. The skin is rolled out by myself and is easy to wrap.

   

8. 8 Sprinkle a thin layer of cornstarch on the plate to prevent sticking, wrap all dumplings, code them, and freeze in the refrigerator overnight. Because I ate it the next morning. There is no need to freeze the temporary package for temporary food.

   

9. 9 Boil the water, add the dumplings, use a spatula to scratch the bottom to prevent the dumplings from sinking to the bottom and sticking to the pot, then cover and cook until the water boils, order a bowl of cold water, and cover again. Repeat once. Generally, adding water twice is enough. Open the lid and cook for a minute or two when all the dumplings float. The skin of the dumplings will be translucent.

   

10. 10 While the dumplings are cooking, prepare the sour soup base. Add chili oil, light soy sauce, vinegar according to your own taste, and I also added a little mustard shreds.

    

11. 11 Pour the cooked dumplings into a bowl with the soup, mix well and eat.