Recycling of dumpling skin(tang bao jiao zi pi zai li yong )

Recycling of dumpling skin

Introduction:

Production steps:

Step 1: blanch the skin with boiling water

Step 2: take it out, cool it, scrape off the hair on the surface and the surplus meat inside with a knife, and rinse it

Step 3: cut the skin of the meat into large pieces and mince it with a meat grinder (you can also cook the large pieces directly and chop them with a knife when they are rotten)

Step 4: add enough water, cooking wine and ginger powder (or ginger slices, remove and throw away after boiling). Leave the lid of the pot open^_ ^Bring to a boil over high heat. Remove the foam from the surface, cover the pan and cook over low heat for about 1 hour. The soup turns white and the skin becomes transparent and soft.

Step 5: pour into the container, cool, refrigerate for one night, completely set

Step 6: cut pork into large pieces, mince with mincing machine. Add appropriate amount of salt, a small amount of sugar (for fresh), soy sauce, green onion, ginger. Mix well; slowly add half a bowl of Zanthoxylum water (a small handful of Zanthoxylum, soak in a bowl of water for a few hours, filter out the Zanthoxylum). The minced meat is twisted in one direction. Refrigerate the minced meat for a few hours

Step 7: take the jelly about the same volume as the meat stuffing and cut it up

Step 8: mix minced jelly and minced meat well

Step 9: roll the dumpling skin thin and brush some water around

Step 10: add meat stuffing, fold it, oil the steamer (or pad cabbage or something), and add soup dumplings

Step 11: steaming (I steamed in an electric steamer for 20 minutes)

Materials required:

Skin: 50g

Pork: 250g

Dumpling skin: right amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Scallion: right amount

Cooking wine: moderate

Pepper water: right amount

Ginger: right amount

Note: the steamer must be oiled (or padded with cabbage or something), otherwise it is easy to stick to the bottom and break the skin

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Tang Bao Jiao Zi Pi Zai Li Yong