Where can I eat the most authentic soup dumplings?

The soup dumplings on the first floor of Kaifeng are the most authentic. Personally, I think Shanghai is the best, juicy and delicious, with a long and soft aftertaste, which melts in the mouth. The first step is how to make soup dumplings: choose fatty and lean pork, wash and peel them.

Finely chop the meat into small pieces first. Coarse chopping: Because the chopping is meticulous, simple chopping is enough. To make the filling with water, first add a little cold boiled water, stir in one direction, then add water and stir again.

The main point is to add a small amount at a time and do it several times. In the end, the meat is sticky.

Chop the ginger and add minced ginger, salt, sugar, chicken powder, pepper and soy sauce to the meat. Stir well and place in the refrigerator for more than an hour. Finely chop the green onions and set aside.

Add yeast powder to the flour and add an appropriate amount of water to make the dough fungus. Knead into a smooth dough, cover with plastic wrap and let it curl for about a few minutes to make half a dough. Remove the frozen meat and add the chopped green onion.

Stir well and knead the dough. Take a slice of dough and make a uniform noodle.

Roll out into a thick dough with thin edges. Take a slice of dough and add the minced meat. Turn around and pinch out the folds to form the shape of a bun.

Wrap them in turn, boil boiling water in a pot and put them in the bun blanks. After steaming for a minute, turn off the heat and remove the lid after a minute. How to make soup dumplings.

Take the pot out and place it on a plate. How to make soup dumplings: Choose fatty and lean pork, wash and peel. Finely chop the meat into small pieces first.

Coarse chopping: Because the chopping is delicate, simple chopping is enough, fill with water, first add a little cold boiled water, stir in one direction, and then add water and stir again.

Add at least water. The main point is to add a small amount at a time and do it several times. In the end, the meat is very sticky and the ginger is minced.

Add minced ginger, salt, sugar, chicken powder, pepper and soy sauce to the meat. Stir well and place in the refrigerator for more than an hour. Chop the green onion aside, add yeast powder to the flour, and add an appropriate amount of water to make the dough.

Knead into a smooth dough, cover with plastic wrap and let it curl for a minute or so.

Make half of the dough, remove the frozen meat, and add chopped green onions. Stir to combine. Knead the dough.

Take a slice of dough and make a uniform noodle. Roll out into a thick dough with thin edges. Take a slice of dough and add the minced meat.

Turn around and pinch out the folds to form the shape of a bun. Wrap them in turn. Boil boiling water in a pot, steam the buns for a few minutes, turn off the heat for a few minutes, and remove the lid.

Make take the pot out and place it on a plate.

The soup dumplings on the first floor are the most authentic. The history is also relatively long, as well as the Huangjia steamed bun shop.

You can only eat the most authentic soup dumplings in Tianjin, because Tianjin's soup dumplings are very famous and have a great influence.

In Yangzhou, you can eat the most authentic soup dumplings, and the soup dumplings are very delicious, the taste is very delicious, ** is also very cheap, and many people like to eat it very much.

Question 1: Which soup dumpling in Kaifeng is the most famous, the most delicious The most famous is the first floor, and the best can not be compared, only better.

Question 2: ** soup dumplings are the most famous? **The taste is good if it meets your taste, I think Tianjin's soup dumplings are good.

Question 3: The best soup dumplings in Shanghai? The xiaolongbaozi in Guyi Garden in Nanxiang Town are the most authentic, and the xiaolongbaozi in Chenghuang Temple are the most famous.

777 Zhongshan South Road.

No. 638 South Henan Road.

Question 4: The Chinese soup dumplings on the tip of the tongue are the best in the morning There are three famous soup dumplings in the country, Tianjin, Jiangsu, and Shaanxi.

Question 5: Where is the soup dumplings in Shandong the most famous and delicious? Longyun Donkey Meat Soup Bun Catering **** 5-1-110 Haibin Middle Road, Huancui District, Weihai City Zip code: 264200 **

Question 6: Which is the most famous soup dumpling in Hengshui? Of course, it's a Lezihao soup dumpling, and many people are waiting in line to eat it!

Question 7: Which is the best soup dumpling in Kaifeng? As several generations of Kaifeng aborigines, conscience recommends the rising star Baolongfu soup dumplings is definitely the best at present, his family also has fried soup dumplings, fried buns are more like chrysanthemums, golden yellow, and soup, the aftertaste is very fragrant.

Question 8: Which special snack is the soup dumpling Hello!

The origin of soup dumplings should be in Jiangsu and Zhejiang, and Shanghai's "Nanxiang" may also originate there.

The country's famous soup dumplings are not limited to a certain place, and the following tells you about the most famous soup dumplings in the country.

1. Shanghai Nanxiang steamed buns (soup dumplings).

2. Fill the soup dumplings with Kaifeng Xiaolong.

Third, Xi'an Jia Sanguan soup dumplings, in addition to Xiaoliu soup dumplings are also good.

Although some of them seem to be famous, they are not as good as the soup dumplings mentioned above.

Thank you! Question 9: Kaifeng ** soup dumplings are the best?

If you want to go to the first floor, you can go to the Huang family if you want to be cheap, it's not expensive. The sign of the opening snack. The soup dumplings feel better than the Huang family's on the first floor, at least they taste more kind.

Lao Kaifeng likes to go to Huang's house to eat steamed buns, and tourists from other places go to the first floor a little more. There is a Huangjia head office near Kaida.

The soup dumplings are also called soup dumplings, or xiaolong soup dumplings, and you gently bite into a small bite, suck the soup first, and then eat the buns in one bite. The soup dumpling is the soup filled with the bun, usually we wrap the skin jelly into the bag, after heating, the skin jelly melts to form the most important core of the soup is that the "soup" should be in place, first of all, the soup of the soup bag should be sufficient, not too dry, and secondly, the soup should be mellow, otherwise it is easy to melt the skin, and the taste is not good.

According to the traditional method of making meat buns, pinch the pleated flowers and leave them for a little 10 minutes after finishing. Then steam the pot on cold water for 20 minutes, and the juicy and delicious soup dumplings are ready! Later, when you have breakfast, you can take it out and steam it in advance, it's still very convenient, right?

Here is a trick to teach you, at the beginning, if you can't grasp the saltiness of the filling, you can wrap two steamed and taste it, and then make some adjustments according to the taste. Isn't it a lot easier.

The most troublesome thing about filling soup dumplings is boiling skin jelly, and the skin jelly used for filling soup can be made with fresh pork skin, or you can use chicken feet to boil soup with chicken feet. Meat filling and fresh soup live in the same room, and when you eat it, you will eat noodles, meat, and soup in the northern country, which is a kind of integrated charm. Eating soup dumplings, the presence of soup ranks first, followed by meat filling, and dough second.

The soup dumpling method is still a bit difficult.

Soup dumplings first appeared in Kaifeng and were sold in the Northern Song Dynasty, when they were called grouting steamed buns or soup dumplings. In terms of how to eat, there is such a sentence in Kaifeng: open the window first, then drink the soup, and then full of flavor!

It is not difficult to make soup dumplings at home, soup dumplings, the origin of Kaifeng, is a kind of local characteristic pasta snack, with its thin skin and filling is mostly juicy, the soup is rich, the taste is extremely delicious, the appearance is beautiful and popular, each bun has eighteen to twenty-four pleats, and it is extremely like a lantern when lifted. In the past, the soup dumplings of Han cuisine were mostly filled with skin jelly, and the soup was formed after the skin jelly was heated. And halal soup dumplings can't be jelly, so how to form the soup in the filling?

Through research and repeated experiments, Jia Zhiliang found a way to form a stuffed soup in beef and mutton and bones.

1) Add water to the flour and knead it thoroughly, and let it sit for a while;

2) Chop the pork into minced meat, mince the crab meat, add lard to the pot and heat it, add crab meat, crab roe and minced ginger to stir out the crab oil, and mix it with minced meat, skin jelly, soy sauce, cooking wine, etc. to form a filling;

3) Roll the dough into long strips, knead it into 4 dough blanks per 50 grams, roll it into a round skin, add the filling and knead it into a pleated bag, and steam it in a steamer for 10 minutes.

It is to cook all the meat in advance and make it into a jelly-like appearance, and when the time comes, wrap it in and heat it to become a soup dumpling.

The soup in the soup bag is not poured in, it is melted from the filling, so how can the filling melt into soup? We all know that pork skin jelly will solidify after refrigeration, and it will turn into water after heating, so it is most suitable for making soup dumplings.

The soup is boiled out first, then frozen in the refrigerator into small pieces, and wrapped in the stuffing when making the buns.

The authentic method of filling soup dumplings is as follows:

Tools Ingredients: rolling pin, pork rind 500g, pork leg meat 350g, dumpling wrapper 25, cooking wine 10g, ginger slices, cinnamon 1, star anise, 2 bay leaves, Sichuan pepper 5g, chopped green onion 8g, minced ginger 10g, cooking wine 10g, light soy sauce 10g, dark soy sauce 5g, sesame oil 5g, sugar 5g, salt 2g.

1. Wash the meat skin, pour water into the pot, add the meat skin, 10g of cooking wine, 3 slices of ginger, 5g of Sichuan pepper, 1 star anise, 1 piece of cinnamon, 2 bay leaves, boil over high heat, cook until the skin of the meat becomes hard and then take it out.

2. After the skin is taken out, use a knife to remove the fat and oil, and the hair on the skin should be scraped off. The fat on the skin of the meat should be scraped clean, otherwise a layer of fat will make the taste greasy.

3. Cut the meat skin into shreds while it is hot, and put it in clean water to filter the impurities. When the skin is cooled, it will become hard and difficult to cut.

4. Pour water into the pot and put in the meat skin, the water can be submerged by 1 knuckle of the meat skin, cover the pot and boil over high heat, and then turn to low heat and cook for about 1 hour.

5. Scoop up the skin and pour the remaining soup into a bowl. It takes about 5 to 6 hours for the skin to solidify, and it can be refrigerated overnight. If there is excess soup, you can make another jelly with the meat skin.

Add 10g of light soy sauce, 5g of dark soy sauce, 2g of salt, 5g of sugar, 10g of minced ginger, 8g of chopped green onion, 5g of sesame oil, and marinate for 15 minutes. Cut the skin into cubes and set aside. The ratio of fat to lean in the meat filling is 3:7.

7. Pour the meat skin jelly into the bowl, stir repeatedly to make the meat skin jelly and the plum meat filling fully integrated, and the ratio of the meat paste and the meat skin jelly is 3:2.

8. Put the dumpling wrappers on the cutting board, sprinkle a little flour, and roll out thinly with a rolling pin.

9. Take an appropriate amount of filling and put it on the dough, wrap it into a bun, and leave a hole in the middle.

10. After adding water to the pot and boiling it, put the soup bag in, steam it for 6 to 8 minutes on high heat, and then get out of the pot.

The authentic method of filling soup dumplings is as follows:Ingredients: 300 grams of minced pork, 200 grams of green onions, 150 grams of pork skin jelly.

Excipients: 2 tablespoons of Lejiake shrimp paste, appropriate amount of minced ginger, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 2 tablespoons of rice wine, 1 gram of salt, 1 tablespoon of sesame oil.

1. Chop the pork stuffing, release the soy sauce, rice wine and minced ginger.

2. The Lejiake shrimp paste used for seasoning, with a layer of oil on top, will be used to mix green onions later.

3. Put 2 tablespoons of thick sauce and mix well.

4. Put a little dark soy sauce.

5. Chop the green onion and set aside, add a spoonful of oil in the shrimp paste.

6. Put another spoonful of sesame oil, mix the green onion evenly with oil first, and lock the moisture of the green onion.

7. Then mix the green onion and meat filling evenly.

8. Chop the pork skin jelly and put it inside.

9. Mix evenly and the filling is ready.

10. The ratio of flour and water is 2:1. There is spinach dough, carrot dough and white dough. Roll it into a skin that is twice the size of a dumpling wrapper. The weight of each skin is 8-9 grams. The dough of each color is 15 sheets.

11. Wrap in about 15 grams of filling.

12. Wrap them all.

13. Steam in a basket with boiling water for 8 minutes.