Fresh meat soup dumplings

Name: Fresh meat soup dumplings
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 400 g Front leg meat; 2 pieces (soaked in water) Scallion; 4 slices (soaked in water) Ginger; 10 pieces (soaked in water) Sichuan pepper; 500g Flour; 5g Yeast; 2g white sugar; 300 ml Water; 1-2g Salt; 2g Sugar; 2g white pepper powder; 1 spoon dark soy sauce; 1 spoon light soy sauce; 1 spoon Oyster sauce; 2g Fresh Matsutake; 1 spoon Sesame oil

Half the pork filling is browned for depth while the rest is whipped with ginger-scallion broth until juicy, then wrapped and steamed into classic soup dumplings.

1 hrNewMedium Snacks Steam Savory & Fragrant

Instructions

1
Prepare the main ingredients: 500 grams of flour and 400 grams of front leg meat mince.
2
Use a moderate amount of oil and stir-fry one-third of the minced meat.
3
Add salt, white pepper, and dark soy sauce for seasoning, stir-fry until the moisture is released, then turn off the heat.
4
Add the remaining minced meat in three portions to the pre-soaked water with scallions, ginger, and Sichuan pepper until all the liquid is absorbed, then season with matsutake mushroom essence, light soy sauce, oyster sauce, sesame oil, and sugar according to taste.
5
Mix the cooked ground meat together.
6
Put it in the freezer for thirty minutes for easier wrapping.
7
500 grams of flour + 5 grams of yeast + 2 grams of sugar + 300 milliliters of warm water, knead into a dough, ferment in a warm place until it doubles in size, with a honeycomb-like internal structure.
8
Knead until smooth, divide into small portions, and roll out the dough.
9
Wrap it using your own technique, ferment it again, the properly fermented buns will become lighter and bigger, steam for 12 minutes after the water boils, and let them sit for 3 minutes.
10
A bite, it tastes very fragrant.