Flour (preferably high-gluten flour), appropriate amount
Warm water, appropriate amount
Ingredients:
Cooking wine, appropriate amount Sesame oil, appropriate amount White sugar, appropriate amount Salt, appropriate amount Ginger, appropriate amount 1. Pour an appropriate amount of flour into a basin. It is best to use high-gluten flour. 2. Add an appropriate amount of warm water (use warm water in winter, cold water in summer, with a pinch of salt). 3. Mix into a flocculent texture. 4. Continue adding warm water.5. Repeat the process several times until the dough reaches the optimal moisture level, ensuring the bowl is clean, hands are clean, and the dough is smooth.
6. Cover the dough with a damp cloth and let it rest. 7. After resting for 10 minutes, continue kneading the dough. 8. Repeat the kneading process several times until the dough becomes very smooth and elastic. 9. Prepare the ingredients for the filling. Generally, the ratio of meat filling to broth in soup dumplings is about 3:2. 10. Finely mince the ginger (ginger powder or ginger sauce can also be used). 11. In a large bowl, add about 500 grams of meat filling, then add one tablespoon of minced ginger, one tablespoon of salt, one tablespoon of sugar, half a tablespoon of chicken bouillon, half a tablespoon of MSG, two tablespoons of light soy sauce, one tablespoon of dark soy sauce, and three tablespoons of sesame oil. (Seasonings can be adjusted according to personal taste.) 12. Use your hands to grasp and press the meat filling and seasonings, stirring in one direction. 13. Continue until the meat filling and seasonings are fully combined.14. Add broth, stir vigorously by hand (chopsticks are also acceptable, but hand mixing yields better results; ensure hands are thoroughly washed). 15. Add broth and mix until firm, then add broth again and mix until firm, repeating this process several times. 16. Continue until the filling and broth are fully combined, causing the filling to expand and congeal. 17. Take a piece of rested dough, roll it into a long strip, and cut it into pieces of appropriate size, similar in size to regular dumplings. 18. Flatten the pieces and roll them into round wrappers. 19. Wrap in the filling. 20. Pleat into 18-24 folds. 21. The adorable little buns are now wrapped. 22. After wrapping all buns, let them rest for 5 minutes. 23. Place them in a steamer, leaving some space between each bun.
After the steamer water has come to a full boil over high heat, place the steaming basket inside and steam over high heat for 8 minutes.
