Crab soup buns are a specialty of the Jiangnan region.SnacksSpecifically, crab soup buns from Jiangsu have a long history, delicious flavor, and are highly favored by people in the region. These crab soup buns are made differently than ordinary ones.DumplingsThe preparation is a bit more complex, but we can simplify it at home and still make delicious crab soup buns.

Jiangsu crab soup buns

IngredientsPreparation

FineFlour750 grams, porkPork belly950 grams, yeast 35 grams, crab oil 25 grams, freshPorkDough,Pork legBone, 500 grams each, white sugar50 grams,Soy sauce150 grams, 25 grams of rice wine,Salt40 grams,MSG0.5 grams,Ginger50 grams, 100 grams of green onion, 25 grams of chopped green onion, 50 grams of green onion and ginger juice,White pepper1.5 grams, alkaline 10 grams, maturePork fat250 grams,Sesame75 grams of oil.Method steps

1. Wash and remove the fat from fresh pork, scrape and clean, then add to boiling water to slightly cook, drain and remove;

2. Then,

Pork skinPut into the pot with 2000 grams of water, then add green onion and ginger to cook until the pork skin is cooked, remove the pork skin, and chop it into pieces;3. Then, put it into another pot, add 750 grams of original soup and white

Pepper0.5 grams, 2.5 grams of rice wine, 50 grams of soy sauce, 25 grams of white sugar, a little chopped green onion, boil, remove foam, cook until viscous, put into a bowl, cool, then freeze in the refrigerator, take out and cut into strips, and chop;4. Chop the pork into pork paste, add 25 grams of white sugar, 15 grams of salt, 100 grams of soy sauce, 25 grams of sesame oil, and 0.5 grams of white pepper, and mix well;

5. Put crab oil, mature pork fat, MSG, 50 grams of sesame oil, 0.5 grams of white pepper, and green onion and ginger juice into the bowl, and mix with

Doughand pork paste to make filling;6. Pour 650 grams of flour onto the cutting board, make a hollow in the middle, put in torn pieces of yeast, then pour in 350 grams of warm water and knead into a dough. Let the dough rise, then dissolve 15 grams of hot water and pour in, knead thoroughly and evenly until the surface is smooth, roll into a long strip, and cut into 100 equal sized dough;

7. Sprinkle a little flour on the dough and cutting board, and shape into circular dough with a diameter of about 5 cm, with thicker center and thinner sides, and place on the bent left hand, put 25 grams of filling in, and pinch the edges into 20-25 patterns, and close the mouth like

Fishmouth, put into a steamer, cook over high heatSteamfor about 7-8 minutes, when the dumpling skin is moist and does not stick to your hand, it is ready.Homemade crab soup buns

Ingredients preparation

200 grams of pork mince,

Crab meatAmount, crab oil, pork skin amount, 300 grams of medium flour, green onion, ginger, rice wine, fish sauce, salt, sugar,Light soy sauceSoup，StockMethod steps

1. Pour crab oil into the pot, heat and pour into crab meat to cook, remove and set aside;

2. Wash pork skin and blanch in boiling water, then remove;

3. Then, add pork skin and green onion, ginger slices to the electric pressure cooker, add water, rice wine, fish sauce, and cook until tender;

4. Mix the cooked crab meat and pork mince, add a little crab oil and mix, then add chopped green onion and ginger, light soy sauce, sugar, salt, and high soup, and knead into a dough;

5. After cooking the pork skin, chop it into a paste, add a little of the soup used to cook the pork skin, then put it in the refrigerator to solidify;

6. Add flour to water and knead into a dough, and let it rest for half an hour;

7. Mix the solidified pork skin paste and 4th mixture, and mix thoroughly;

8. Take a small piece of dough, flatten it, and wrap it with filling, then steam for 6 minutes on a large fire, and turn off the heat and steam for 3 minutes.

Crab soup bun tips

1. The ratio of pork and crab meat is about 3:1;

2. When making the dough, make the center a little thicker and the sides thinner, so it is less likely to break;

3. When eating crab soup buns, it is best to serve with

Ginger andVinegar.