Soup dumplings

Overview

There is still leftover skin jelly from the last time, so don’t waste it. It’s just right for making soup dumplings.

First add half of the hot water to the flour, then slowly add cold water, and stir into powder first
Knead into a ball and beat repeatedly
Knead into smooth dough
Cover with a damp cloth and let it rise for half an hour. I knead the dough at noon, put it in the refrigerator, and take it out to wrap when I get off work
Take out the skin jelly you made last time, cut it into cubes, and mix it with the meat filling
Dice mushrooms
Mix in the diced mushrooms, chopped green onion, ginger, cooking wine, salt, light soy sauce and white pepper and mix well
Take out the dough and roll it into strips, cut into small pieces, 25 grams each
Use a rolling pin to roll it into a thin crust
Wrap the meat filling, pinch the wrinkles, and put it in the steamer
Steaming in a pot with cold water takes about 20 minutes for the first cage
out of the cage
It was so delicious that my son had already had dinner and couldn’t resist the temptation, so he ate three of them at once 😄