试了多次的配方，实现小笼灌汤包自由 | How to make Soup Dumplings | 尚食厨房

皮薄却不露汤 汁多肉嫩 鲜美不腻
#灌汤包 #小笼包 #汤包 #soupdumplings
做灌汤包比较省时省事，不用发面，当然是在你有肉皮冻的前提下，如果是从肉皮冻开始做就麻烦了。偶然发现一个新开的华人超市卖猪皮，$0.59一磅，毫不犹豫买了2.6磅。这里和大家分享的是我试了多次的配方，包子皮水面的配比，馅料的配比都特别合适。
This is the recipe I tried many times. The ratio of the bun skin and the filling are very suitable.

300g all-purpose flour 中筋面粉
160g warm water (170°f) 温水 (75°C)
1/4 tsp salt 盐
1tsp cooking oil 食用油

350g ground pork 猪肉馅
350g pork rind jelly 肉皮冻
A pinch of white pepper 白胡椒粉
1 tsp salt 盐
2 tbsp soy sauce 酱油
1 tbsp sesame oil 香油
chopped green onion and ginger 葱花和姜末
Soaking Sichuan Pepper Water 花椒水

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