{"id":7780,"date":"2021-05-29T13:41:30","date_gmt":"2021-05-29T05:41:30","guid":{"rendered":"https:\/\/huiji.com.sg\/?p=7780"},"modified":"2021-05-29T13:41:30","modified_gmt":"2021-05-29T05:41:30","slug":"huiji-steamed-soup-dumplings","status":"publish","type":"post","link":"https:\/\/huiji.com.my\/zh\/huiji-steamed-soup-dumplings\/","title":{"rendered":"Huiji Steamed Soup Dumplings"},"content":{"rendered":"<h4>\u6210\u5206<\/h4>\n<ul>\n<li>Plain flour: 200g<\/li>\n<li>Water: 100ml<\/li>\n<li>Chicken soup: 200ml<\/li>\n<li>Huiji Waist Tonic: 1 tbsp<\/li>\n<li>Brown sugar: 1\/2 tbsp<\/li>\n<li>Gelatin powder: 1 1\/2 tsp<\/li>\n<li>Minced pork: 250g<\/li>\n<li>Prawns: 500g<\/li>\n<li>Chives: 50g<\/li>\n<li>Dried Chinese mushrooms: 1 pcs<\/li>\n<li>Oyster sauce: 1 tbsp<\/li>\n<li>Salt: 1\/4 tsp<\/li>\n<li>Sesame oil: 1\/2 tsp<\/li>\n<li>Corn flour: 1 tbsp<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<h4>Methods<\/h4>\n<ol>\n<li>To make the dumpling skin, pour 200g of plain flour into a mixing bowl and add water (100-150ml). Start with 50ml water first and gradually increase as you knead.<\/li>\n<li>Knead till smooth and not sticky.<\/li>\n<li>You may add more water if it is too dry or more flour if it is too sticky.<\/li>\n<li>Set aside.<\/li>\n<li>Next, prepare the broth. Bring the chicken soup to a boil.<\/li>\n<li>Add 1 tbsp of Huiji Waist tonic and 1\/2 tbsp brown sugar.<\/li>\n<li>When the sugar is dissolve, mix in 1 1\/2 tsp of gelatin powder. Stir until full dissolve.<\/li>\n<li>Pour the broth into a container and keep in the fridge until jelly is set.<\/li>\n<li>Cut the broth jelly into cubes and keep in fridge for later use.<\/li>\n<li>Then, make the fillings. Mix 250g minced pork, 500g chopped prawns, 50g chives, 1 diced dried Chinese mushrooms, 1 tbsp oyster sauce, 1\/4 tsp salt, 1\/2 tsp sesame oil, a dash of pepper, and 1 tbsp corn flour into a mixing bowl.<\/li>\n<li>Throw\/ smack the meat into the bowl for a couple of times until gluey.<\/li>\n<li>Marinate for 2 hours.<\/li>\n<li>To assemble, shape the dough into small balls and flatten into an 8cm wide wrapper. Lightly floured each wrapper.<\/li>\n<li>Scoop in the fillings and 2 to 3 cubes of broth jelly.<\/li>\n<li>Position it in the center and gently fold the side of the skin, leaving the center part open.<\/li>\n<li>Use index finger and thumb to pinch the rim of the dough and slightly pull up the rim higher as to prevent the soup from leaking out.<\/li>\n<li>Steam over boiling water for 6-8 minutes.<\/li>\n<\/ol>\n<p>\u00a0<\/p>\n<p><strong>*Recipe by\u00a0Jessica Lie<\/strong><br \/>Original URL:\u00a0<a href=\"https:\/\/ladyhomechef.blogspot.sg\/2017\/05\/huiji-steamed-soup-dumplings.html\">https:\/\/ladyhomechef.blogspot.sg\/2017\/05\/huiji-steamed-soup-dumplings.html<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Ingredients Plain flour: 200g Water: 100ml Chicken soup: 200ml Huiji Waist Tonic: 1 tbsp Brown sugar: 1\/2 tbsp Gelatin powder: 1 1\/2 tsp Minced pork: 250g Prawns: 500g Chives: 50g Dried Chinese mushrooms: 1 pcs Oyster sauce: 1 tbsp Salt: 1\/4 tsp Sesame oil: 1\/2 tsp Corn flour: 1 tbsp \u00a0 Methods To make the [&hellip;]<\/p>","protected":false},"author":1,"featured_media":7781,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[83,85],"tags":[],"class_list":["post-7780","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-recipes","category-healthy-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.6 - 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