Steamed dumplings in small cages
It has always been a knot in my heart to make dumplings with small cages. I have done it twice before, but I have never succeeded. Once I made it with spareribs soup, but it failed. Later, I drew water from the sunken material, and it also failed. It seems that I have to use meat skin anyway. I was tired of trouble and wanted to find out the secret of not using meat skin, but......Since yesterday, I have started my journey of making small caged soup dumplings without any trouble.
Step 1 . Put the meat skin into a pressure cooker and steam it in water. After steaming, turn the heat down for 10-15 minutes. Cut the steamed meat skin into strips, put it into a casserole and add water. After boiling at high heat, stew at low heat for 2 hours. Until the soup turns milky white.
Step 2 . Pour out the soup while it is hot, put it into the container, cool it and put it into the refrigerator freezer (of course, it is OK not to put it in such days now) to form meat jelly.
Step 3 . Minced meat and frozen meat.
Step 4 . Put in chopped ginger and scallion.
Step 5 . Add salt, cooking wine and chicken essence, stir vigorously in one direction, and put them in the refrigerator for 30 minutes.
Step 6 . Add water to the flour and knead until "three light".
Step 7 . Roll it into strips, put down the pills, and roll it into a round shape.
Step 8 . Wrap it and steam it in the pan.
Step 9 . Put sesame oil and soy sauce in the small plate. It tastes beautiful!
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