Soup Pearl Steamed Dumplings

Overview

I have always loved Nanxiang Xiaolong and Su-style soup dumplings, and I have been craving them for a long time. But I have always been too lazy to roll out the dough, and I really can't make the beautiful pleats, so I made a change and used commercially available dumpling wrappers, adding small pumpkin dumplings. In addition to improving the texture of the steamed dumpling wrappers that are not soft and glutinous, the attractive color will also increase appetite. I really can’t think of anything fancy about the shape. Before steaming, it still had four regular corners, but then it fell apart after steaming and became out of shape. Fortunately, the color is yellow and tender, and it’s pretty cute. It tastes good. Appearance Association owners, please forgive me.

Tags

• staple food
• home cooking
• cantonese cuisine
• old man
• afternoon tea
• dumplings
• autumn recipes
• chicken essence
• dumpling skin
• ginger powder
• minced meat
• onions
• pumpkin dumplings
• soup jelly
• salt

Ingredients

Steps

1. 1 Add soup jelly, salt, chicken essence, and ginger powder to the minced meat;

   

2. 2 Mix well and set aside;

   

3. 3 Use a rolling pin to roll out commercially available dumpling skins slightly into thinner ones;

   

4. 4 Add a tablespoon of meat filling;

   

5. 5 Gather together and leave four openings as shown in the picture, and pinch the middle and lower openings tightly to prevent the soup from overflowing;

   

6. 6 Place small dumplings at the four small openings;

   

7. 7 After the water boils, put it in a basket and steam it for 15 minutes. It will be crystal clear when it comes out of the oven, but it will be a little dry when you take it out for me to take pictures;