The soup in the soup dumplings is the result of melting the skin jelly. When preparing the filling, you need to add an appropriate amount of onion and ginger water to remove the fishy smell, and add an appropriate amount of corn oil to prevent the pork from becoming watery. The addition of skin jelly can increase the soup in the filling.
Preparation of skin jelly. Ingredients required include pork slices, onions, ginger, star anise, salt and baking soda. First blanch the pork slices, scrape off the fat on the pork and cut into strips. Put the pork skin strips in a basin, add salt, baking soda and appropriate warm water, and knead repeatedly until the water changes from turbid to clear. Put the cleaned meat skin into the pot. The ratio of water to meat is about 3 bowls to 1 catty, and add an appropriate amount of onion, ginger and salt. Boil the water over high heat and remove the foam. Reduce heat to medium and simmer for two hours. After taking out the onion and ginger, put the broth in a cool place to solidify. It must be solidified at room temperature. The solidified skin jelly is then placed in the refrigerator.
Preparation of fillings. The final meat filling for the soup dumplings is the front leg meat. Other ingredients include onion and ginger, oyster sauce, light soy sauce, salt, chicken essence, thirteen spices, onion and ginger water, pork skin jelly and corn oil. First, cut the skin jelly into fine pieces and set aside. Clean the pork and use a meat grinder to mince it into meat fillings. You can also chop it into meat fillings by hand. Handmade meat fillings will be more delicious. Then add the onion and ginger water to the meat filling in batches, and stir the meat filling clockwise to make the meat tender. Until all the onion and ginger water is absorbed by the meat filling in the basin, add oyster sauce, light soy sauce, salt, chicken essence and thirteen spices, and stir again. Stir until it becomes sticky and stiff, then add an appropriate amount of corn oil and stir evenly. Add chopped green onion and minced ginger and continue to stir evenly. After the meat filling is mixed evenly, add the shredded frozen skin in a ratio of 1:1. Stir the skin jelly and meat evenly. The meat filling for the soup dumplings is finished.
The making of soup dumplings. Mix 500 grams of high-gluten flour and 100 grams of potato starch evenly, then add an appropriate amount of water to soften the flour in the basin into a smooth dough. Then put the dough in an environment of about 25 degrees and let it rise for about fifteen minutes. Adding an appropriate amount of potato starch to the flour can increase the toughness of the dough. The resulting buns will not only be translucent, but will also not break the skin. After the dough has risen, knead it several times to make dough. The meat filling is then wrapped in dough and shaped into a bun. Then put the buns in the steamer to steam. In this way, the delicious and fragrant soup dumplings are completed.