How to Make Soup Dumplings
Baozi filled with soup is a traditional delicacy.Recipe, it can be found in many restaurants and eateries. The baozi come in various styles and flavors, and are widely loved by everyone.，Cooking Network together to learn how to make this dish!
Baozi filled with soup Ingredients introduction
Main ingredients:
Dried sea (about 60 grams) Dried (about 60 grams)Fresh large shrimp (500 grams) Half a pig's foot Auxiliary materials:Coriander ( ) Green onions ( ) Salt ( ) Peanut oil ( ) Fresh ginger ( ) Oyster sauce ( )
Dough wrapper for dumplings (500 grams)
Steps to make the soup baozi: 1. Clean and blanch fresh pig's foot first.2. Put the blanched pig's foot and ginger in an electric rice cooker with enough water, and cook on low heat for two hours. 3. Dice and finely chop the rehydrated, and after one hour of cooking add it back to the pot with the pig's foot.4. After two hours, remove the pig's foot and ginger from the soup, cool down the broth with salt, and store in a food container in the refrigerator. 5. Dice and finely chop rehydrated.6. Clean and devein the shrimp, then chop it up. 7. Pour out the frozen soup from its container. 8. Chop the into pieces.
9. Mix chopped coriander, green onions, peanut oil, oyster sauce, salt, rehydrated sea, and shrimp, then add in the and mix well.
10. Place the stuffing in the middle of a wrapper.
11. Fold the edges to seal it.
12. Grease a plate with edible oil and arrange the buns.13. Steam the buns in boiling water over high heat for about four or five minutes, then turn off the stove immediately without letting them sit. 14. Finished product.
Tips:
The and I mentioned are dried products, so make sure to rehydrate them before using!
The bone gelatin in is already rich, so if you don't use the pig's foot, adjust the seasoning when mixing the stuffing according to taste.
Any leftover can be refrigerated for future use. If time permits, the soup doesn't need to be frozen and can be kept at room temperature instead.
Cut the fish maw into pieces.
3|Mix together coriander, spring onions, oil, oyster sauce, salt, sea cucumber, and shrimp. Mix in the jelly last and stir well.
10. Wrap the filling in dumpling wrappers.
11. Fold the edges to seal them slowly.
12. Apply a little cooking oil on the bowl.Dumplings are ready.
13. Put the dumplings into boiling water.Buns should be steamed over high heat for about 4-5 minutes. Turn off the fire and open the lid immediately, no need to let it sit.Finished product～ Tips:
I used dried sea cucumber and fish maw in this recipe, which should be soaked beforehand.
1Since fish maw is already rich, there's no need for pig trotters. Adjust the seasoning based on how salty the soup is when making the filling.
Any leftover jelly can be refrigerated for future use. If you have time, the soup doesn't need to be frozen; it can be stored at room temperature instead. When making soup with bird's nest and bone glue, you can skip the pig's hand. Cut the jelly according to how much you need; store any leftovers in the refrigerator for future use.
