Hello everyone, I am Xiao Gaojie, today we are going to make soup dumplings.
Prepare the soup the day before.
Beef tendon washed, cut into pieces, quick boil in the water
Put into boiling water again
Add onions, ginger, and other spices
with the medium low heat pressure-cook for one and a half hours.
After cooked, put in the salt, you can taste it.
Take out a large bowl of beef tendon soup, let it cool and put it in the refrigerator
The rest of the soup I made beef tendon jelly
The next day, we will make the dough first
try to use Chinese baozi flour, the result will be better.
Ordinary flour can also be used too, but it might be chewy after steamed
70 degrees Celsius water
Using room temperature water for the dough makes the baozi wrap strong and not easy to break
With hot water, the bun is soft, but it is also relatively easy to break open.
You can decide the temperature of the water yourself.
Adjust the amount of water you use, this dough must not be soft.
After the dough is made, let it rest and come back to work on it.
After resting, it is easy to knead the dough to smooth
But the smooth is not enough, continue to knead the dough for another three minutes.
Whether the final bun surface is smooth or not
Depend on how well you knead the dough
rest for 1 hour
Now prepare the filling, first make the spice water
A cup of water
Add Sichuan peppercorns, fennel seeds and star anise
simmer for 5 minutes on low heat
After cooking, about half a cup of water is left.
Let cool
Three green onions, take the white part
Shredded
Chopped
Finally, run the knife few times.
There is no problem adding ginger directly to the meat.
Put in the salt, all the salt in the filling is here, I will not put salt later
Put it for a while
Minced beef with fat, add Sichuan pepper powder and white pepper
crack in an egg white
Put in the spice water
After mixing well, stir in one direction
The purpose is stir the beef fiber into the same direction
So beef can be well combined
the beef fillings will not break into pieces during steaming
Now you see that it has thin threads, and it is already stuck together.
After putting the salt, onions have been softened.
Put in beef
Continue to stir and stir the onions completely into the beef.
Yesterday's beef tendon soup
Already solid
Take it out of the bowl
Chopped
Stir in the beef stuffing
Put it in the refrigerator and take it out when you need it later
Dough is ready, let's cut it into small pieces
About one is 18 grams
Press down
Turn around to roll first
The bottom of the buns came out.
Then roll like this
roll out the edges as thin as possible
in this way, the wrap is thin
And the middle part is a little thicker than the edge
let's wrap the dumplings
Stuffing
Use your thumb and index finger like this
You don’t rush to close the dumpling, just fold in the edges like this in one direction.
When the folding are finished, the dumpling closes itself
Just exactly 24 pleats
Finally pinch out the fish mouth
If it is a new making this, don’t completely close on the top
Just like this, it is shaped like a fish mouth.
Because buns will increases its' size during steaming
Leave an air outlet, and the steamed buns will not break.
start from boiling water
Steam in medium low heat for ten minutes
After steaming, it’s like this.
Pick up one, the bun is very soft.
This is the moment that everyone is waiting for.
there is quite a lot soup inside
having some dipping sauce
You can imagine the taste but I am going to eat now \(^o^)/~
I am Xiao Gaojie, thank you for watching, we will see you next time.