Steamed dumplings with soup and Pearl(guan tang ming zhu zheng jiao )

Steamed dumplings with soup and Pearl

Introduction:

"I've always loved Nanxiang Xiaolong and Su style soup dumplings. I've been greedy for a long time. However, because I was too lazy to roll out the dough, I couldn't make the beautiful folds well. So I changed my mind. I used the commercially available dumpling skin to make it. Adding pumpkin dumplings can not only improve the soft and waxy taste of the steamed dumpling skin, but also increase the appetite. I added the pig's hoof and soybean soup jelly, which was cooked in front of the stuffing. In terms of modeling, I can't think of any flower heads. Before steaming, there were four regular corners. Later, when steaming, they collapsed. Fortunately, the color is yellow and tender, and it's lovely. If it's delicious, it's OK. Please forgive me for the appearance Association owners. "

Production steps:

Step 1: 1. Add frozen soup, salt, chicken essence and ginger powder into minced meat;

Step 2: 2. Mix well and set aside;

Step 3: roll the dumpling with a rolling pin;

Step 4: 4. Put in a spoonful of minced meat;

Step 5: 5. As shown in the picture, gather and leave four mouths, and pinch tightly at the middle and bottom of the mouth to prevent the soup from overflowing;

Step 6: 6. Put a small round on the four small openings;

Step 7: 7. Steam the water for 15 minutes. The crystal is bright when it comes out of the oven, but it's a little dry when I take it out;

Materials required:

Dumpling skin: right amount

Pumpkin plums: right amount

Minced meat: moderate

Soup jelly: half the amount of minced meat

Salt: right amount

Chicken essence: appropriate amount

Scallion: right amount

Ginger powder: right amount

Note: pig hoof and soybean soup is detailed here http://home.meishichina.com/space-1402311-do-blog-id-413902.html

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Guan Tang Ming Zhu Zheng Jiao