Dumplings with mutton soup(yang rou guan tang jiao zi )

Dumplings with mutton soup

Introduction:

"Filling in soup - bite through the dumpling skin and eat the stuffing. A mouthful of fresh soup flows into the mouth first, and the taste buds wake up instantly. That's beautiful! In fact, the so-called soup dumplings or steamed buns, in addition to the simple package into the meat jelly, is a more technical test of water filling - that is, in the meat filling into the right amount of soup or water. The amount of water, depending on the quality of the meat itself and the operation of technology, more or less. Do it at home, there is no certain standard, do not be rigid, as long as the right amount, the taste will be greatly improved. "

Production steps:

Step 1: Rinse Zanthoxylum bungeanum slightly, rinse it with boiling water and soak it to room temperature;

Step 2: mix the noodles in advance, cover them with wet cloth and knead them for at least 1 hour. Knead them several times in the middle to smooth the tendons. Add a little salt when mixing the noodles, the tendons will be more smooth, and the cooked dumplings will not stick.

Step 3: kick off the fascia of mutton leg and chop it into meat;

Step 4: add raw soy sauce and sesame oil, and stir vigorously in the same direction until all the sesame oil and sesame oil are absorbed;

Step 5: add a small amount of Zanthoxylum bungeanum water for many times, and stir vigorously in the same direction of step 4 each time;

Step 6: until the meat is watery, that is to say, it's hard to stir it up.

Step 7: slice the scallion obliquely, and then cut a few knives (not too broken);

Step 8: finely cut ginger;

Step 9: add scallion and ginger to the meat, add a little salad oil on the scallion, mix the scallion and salad oil well, and then mix the meat and scallion and ginger in the same direction as step 4, 5 and 6;

Step 10: add appropriate amount of salt and chicken essence;

Step 11: mix well in the original direction;

Step 12: the dumpling stuffing is sticky and watery, but it doesn't come out of water. The filling is successful!

Step 13: make dumplings according to your favorite and habit. It's better not to make them into squeezed dumplings. The skin and stuffing of squeezed dumplings are closely combined, which is not conducive to the formation of soup.

Step 14: according to their own habits, cooked can eat!

Materials required:

Mutton: 500g

Pepper water: 100 to 150ml

Sesame oil: 2 tablespoons

Soy sauce: 2 tablespoons

Scallion: 2

Ginger: 1 small piece

Salad oil: 1 teaspoon

Salt: right amount

Chicken essence: a little

Flour: 400g

Water: 200g

Note: 1. The amount of water into the meat depends on the degree of the meat, and do not add too much water, otherwise the meat is too soft, and it is not easy to wrap; 2. The shape of dumplings depends on your own likes and habits, but this kind of dumplings with soup should not be packed into squeezed dumplings. The skin and stuffing of squeezed dumplings are closely combined, which is not conducive to the formation of soup.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yang Rou Guan Tang Jiao Zi