As a real northerner, as always, I love all kinds of pasta as always. No matter where its source is, as long as it is a pasta, such as love, love, love, love, not finished, already chanting, want to eat soup dumplings for a long time, but always avoid boiled frozen too much trouble is always dragged Do sputum, but if you think about it, the process of squeezing the skin is to dissolve the collagen in water, and then condense into a gelatinous solid when it cools, exactly the same as the extraction process and working principle of the gelatin. So a small dumpling that can be filled without sautéing the squid will be out of the pan, ensuring that there is a full soup.
Knead the dough into a smooth dough. Cover with plastic wrap or wet cloth for about half an hour. The weight given is mainly based on the ratio of flour to water, which can be scaled up and down according to the amount that you have to do. This is the most basic dough, you can also use a part of the powder to replace the flour, so that it will be brighter and clearer after steaming out.
Let's prepare the 'skin frozen'. For example, if you use the chicken soup that you had frozen in the refrigerator before, you can also use your own pork bone soup. Or you can use a thick layer of thin oil directly in the bowl with thick soup or broth, and pour the broth into the microwave for about half a minute to a slightly hotter temperature. Then spread the gelatin powder evenly over a ratio of approximately 60:1. As in the chicken soup shown in the figure, 1 gram of gelatin powder was used. After waiting for five minutes, the gelatin powder was dissolved and stirred with a small spoon to ensure complete mixing. Cool to room temperature and put it in the refrigerator for about three or four hours or just overnight. Or put it directly into the freezer like this, but be careful not to take too long, or you will be frozen. As the picture on the picture takes ten minutes, if more, it will generally not exceed twenty minutes. Or put it directly on the screen as shown on the picture.
After the fat and thin pork is minced into meat, add all the remaining seasonings according to your taste. For example, I like to add a lot of green onions. If you can't accept it, you can use onion ginger to soak in water and add onion ginger water instead.
Stir and stir until the meat is glued. In the process of stirring, water can be added in appropriate portions, which is more convenient for tackiness.
Take the “skin frozen” prepared in step 2 and take it out of the refrigerator. After scraping a circle with a knife, carefully dig it out with a shovel.
Cut the 'skin frozen' into small pieces and add it to the minced meat, which is about 1:1.
Stir the minced meat and the “skin frozen” again and set aside.
Take out the previously baked dough and grow it.
Evenly divided into small doses, each about 15 grams. Of course, if you want to be smaller and more refined, you can also use 10 grams of small dough.
Powder on the chopping board is anti-stick. Take a small dose and squash it.
Sprinkle a little powder on the rolling pin. Use a rolling pin to form a thin, thin skin around the middle. It doesn't matter if you don't have a round. For example, if you are like this, you really try your best.
Take a prepared piece of minced meat in the middle. It is about 20 grams.
Dragging the dough in one hand, the other hand began to pinch the pleats little by little. If it is here because it is to take pictures, it is placed on the chopping board. It is difficult for a person to take pictures.
Continue to pinch and pinch
Pinch to the end
Finally, you must pinch it and tighten it, otherwise we will leak out the hard-pressed skin.
Wrap the rest of the dumplings and put them on oily paper or wet gauze to prevent sticking. After the water is opened, the pot is steamed for 10 minutes. It is a little longer, as it is 15 grams of dough. If it is smaller, it can be reduced to eight minutes.
Dangdang is freshly baked. Look like the proprietress added a special effect of the dumplings will shine
After taking a bite, take a look, the smashed soup is flowing out. Here is the correct way to eat the xiaolangbao here. 1 咬 咬 一个 一个 咬 咬 咬 咬 咬 咬 咬 ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ ⃣️ The soup is sucked up by 3 加 with ginger vinegar 4 ⃣️ and then look at the size of your mouth one / two / three eaten ????????
For example, if you don’t know how to sculpt more pleats, it is said that the most authentic ones are 18-20 pleats. If you still want to continue practicing for a long time,