Home-style Pumpkin Three Delicacies Soup Dumplings
Two days ago, I watched a TV program called "Shang Cai La" on Beijing Television, which searches for delicious foods in Beijing and includes a competition segment among several restaurants.
Pumpkin soup buns are named after their characteristic of having broth inside them,a bun with the addition of jelly,. Eating pumpkin soup buns requires attention to the broth, which should be made by boiling chicken stock until it turns into a clear gelatinous substance, then cutting and mixing it in. When steamed,it turns into broth..The skin of the pumpkin soup bun is also very important; it is usually made from hot water mixed with flour, resulting in thin yet chewy dough that is semi-transparent, with a large filling and plenty of broth inside. Since the pumpkin soup buns contain a lot of liquid, their essence lies in the broth. Be careful not to let the tasty broth escape when eating them. There are certain ways to eat pumpkin soup buns; first, carefully lift up each bun and dip it into a small dish with ginger strips and vinegar.
Make sure you don't break the skin;then gently bite off one side of the bottom (or the side), slightly cool it before sipping the delicious juice inside;immerse the opened pumpkin soup bun in vinegar, allowing the vinegar to enter the bun; finally, put the entire bun into your mouth. The rich broth and fragrant meat filling,are delightful when eaten... The dough is made by mixing pumpkin paste with flour, resulting in golden yellow buns filled with ample broth and fresh meat. However, be cautious not to eat too quickly; otherwise, you might burn your mouth. Enjoy it slowly instead.[Pumpkin Soup Buns]Ingredients: Meat filling, PumpkinDumplingflour
and pigskin,pumpkin, carrots, star anise,
cinnamon, ginger, dried red chili,
Sichuan pepper,perilla leaves, black pepper, and salt.. 1. Put all the spices and pigskin in a pot and boil for five minutes on high heat; 2. After boiling, remove the pigskin to further remove any fat, then cut it into small pieces; Place the pigskin with an appropriate amount of water in the milk maker. 4. Press the start button; this makes the pigskin broth;5. Pour the cooked broth into a small bowl and refrigerate to set; Cut the pumpkin into pieces, add a little water, and place it in the
microwavefor five minutes on high.3. 7. Press the pumpkin while hot until it forms paste;8. Mix the warm pumpkin paste with dumpling flour; then pour in an appropriate amount of hot water; 9. Start the mixer and knead for about twelve minutes to make a smooth dough ball.10. Add salt, soy sauce, black pepper, ginger, and other seasoning ingredients to the meat filling, mixing it thoroughly in one direction.11. Cut frozen pigskin jelly into small pieces;6. Mix these with the seasoned meat filling.13. Knead the dough for 20 minutes then roll it out into rounds. 14. Divide each round into uniform-sized portions.15. Roll them into circles.16. Place the filling in the center, use your left hand to hold the skin and fold the edges with your right hand until completely sealed.9. 17. After all buns are made, place them on a bamboo steamer lined with cloth;
18. Steam for 8-10 minutes once water comes to a boil.19. The hot pumpkin soup buns are ready to be served. When opening, the broth will immediately flow out; use a small dish with ginger strips and vinegar for dipping and eat them while they're still hot. Tip:12. Pumpkin can be steamed or microwaved; press it into paste when warm and mix with flour;The ratio of flour to water is usually 2:1, adjust according to the pumpkin's moisture content;. Pigskin should have its fat removed before making jelly; adding spices helps remove the fishy smell. Using a milkmilkmaker is convenient and effortless. Boil it normally or directly if preferred, then refrigerate to set into blocks for later use in buns.. Pumpkin soup buns usually have a semi-transparent skin made with boiled water flour; wrap them in prepared filling containing pigskin jelly. Be careful not to break the seal when folding. Steam until there's no liquid leakage.
. Unused jelly can be stored in the refrigerator for later use by simply cutting it into small pieces and adding it to the filling.
After opening the soup buns, the broth will leak out immediately; serve with ginger threads and vinegar.
Tips:
1. You can roast or steam the pumpkin in a microwave or directly. While it's still hot, mash it into a pulp and mix it into the flour.The ratio of flour to water is usually 2:1, but adjust according to the pumpkin's moisture content. 1. When making meat skin jelly, be sure to remove all subcutaneous fat; add star anise for deodorizing. Using a soy milk machine is very convenient and easy, or you can boil it directly. Once done, freeze the broth in blocks before adding it to the meat filling.
2. For the soup buns, use scalded dough; knead the dough with a kitchen mixer and let it rest for 20 minutes. Then enclose the prepared triple meat filling (including the meat skin jelly) inside.
When sealing, hold the wrapper with your left hand and pinch with your right, slightly lifting to fold the edges until fully sealed, pressing the seam tightly to prevent broth leakage during steaming. Unfinished meat skin jelly made in a soy milk machine can be refrigerated for later use; simply cut it into small pieces when needed and add it to the filling. Wrap it into the prepared three-freshness filling with meat skin jelly added. While wrapping, hold the dough skin with your left hand and pinch here with your right hand, slightly lifting the edges to fold around, until completely sealed, pressing the seam tightly to prevent soup from leaking out during steaming.
4. If the meat skin jelly made in a soy milk machine is not used up at once, it can be stored in the refrigerator for some time. When needed, take it out and cut into small pieces to add to the filling directly.
