Steamed Soup Dumplings

Steamed Soup Dumplings

　　Kaifeng steamed soup dumplings have a history of over a hundred years, founded by Huang Jishan. They are now produced by the state-owned Diyi Lou Baozi Shop and are a renowned local delicacy.

　　Ingredients:

　　5 kg premium flour, 5 kg pork hind leg meat, 1250 g small-ground sesame oil, 400 g soy sauce, 150 g cooking wine, 150 g minced ginger, 55 g monosodium glutamate, 100 g salt, 35 g sugar

　　Preparation Method:

　　1. Mince the pork hind leg meat into filling, place it in a basin, and add soy sauce, cooking wine, minced ginger, monosodium glutamate, salt, and sugar. In winter, use 4 liters of warm water; in summer, use 3.5 liters of cool water. Add the liquid to the filling in 5–6 portions, stirring until the mixture is neither too thin nor too thick. Finally, stir in the small-ground sesame oil.

　　2. Pour the flour into a basin and mix in 2.5 liters of water (use hot water in winter, warm water in spring and autumn, and cool water in summer). Knead the dough evenly. Do not pour all the water at once—start with a small amount to form a crumbly texture, then gradually add more water until a firm dough forms. Knead well. Repeat the process three times to adjust the dough from soft to firm. Then dip your hands in water and knead the dough further until it reaches an ideal firmness.

　　3. Transfer the kneaded dough from the basin onto a work surface and continue kneading. Adjust with dry flour as needed based on the dough’s consistency. Knead and fold repeatedly, then shape into a log, divide into 15 g pieces, roll them into wrappers with thin edges and thick centers, fill with 20 g of filling, and pleat 18–21 folds.

　　4. Place the raw dumplings in small bamboo steamers (32–35 cm in diameter) and steam over high heat. Avoid over-steaming, as this can cause the bottoms to break or the soup to leak. Steam and serve immediately. Serve with vinegar and garlic cloves.

　　Product Features:

　　Thin skin, generous filling, juicy and oily. When served, the dumplings hold their shape like lanterns and, when placed down, resemble chrysanthemums.