@user561307546351: 【BUY1 TAKE1】Men's loose and lazy fashionable sports pants Navy blue lazy design lace waist loose casual sports pants summer Korean retro suitable for men comfortable drawstring pocket multifunctional baggy pants wide leg trousers #Summer #Arrivals #FYP

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Friday 24 April 2026 08:12:30 GMT

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Vic :

309 sold pero nag order ako

2026-04-30 12:12:57

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Jennifer Siena :

mayron pa to

2026-05-12 15:59:03

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Naiflabuan :

Wow ang ganda nga

2026-05-05 06:30:12

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Homemade pan-fried soup dumpling 😍 also known as Sheng Jian Bao! One of my most requested recipes was how to make soup dumplings without the steamer, here it is! INGREDIENTS Dough 250g plain flour 150ml hot but not boiling water 1 tsp corn flour 1 tsp dried fast action yeast 1 tsp sugar Pinch salt Soup 500ml chicken stock 1 tbsp light soy sauce 1 tsp dark soy sauce 1 tbsp shoaxing wine 1/2 tsp Chinese 5 spice 1/4 tsp white pepper 1 tsp sesame oil 12g geletin Filling 500g pork mince 5 spring onions Handful chopped chives Handful chopped coriander Pinch salt 2 cloves garlic 1 inch ginger Pinch sugar 2 tbsp light soy sauce 50ml chicken stock METHOD Soup (make at least 6-8 hours in advance, ideally the night before) - To a pot, add the chicken stock, soy sauce, sesame oil, shoaxing wine, 5 spice and white pepper, simmer on low - In a bowl with 100ml water, sprinkle over the geletin, a bit at a time until the whole top is covered, leave for 10 minutes (this will bloom the geletin) - Add the bloomed geletin to the soup and stir to melt - Add the soup to a dish and leave to cool before covering and putting in the fridge for at least 6 hours until jelly is set Dough - in a stand mixer or regular bowl, add the flour, yeast, sugar and salt then slowly pour in the water while stirring or while using the hook of stand mixer on low speed, kneed for 10 mins or leave kneeding in stand mixer until smooth - Cover with a damp dish towel in a bowl for 30-45 mins - Meanwhile make filling (minus addition of soup) (once ready kneed again for a minute and split in half, roll one half into a snake and cut into 10 pieces - Flatten each piece into a circle and roll into a wrapper, do the same with the other half Filling - Combine all of the filling ingredients in a bowl - Once your wrappers are done, add the chopped up soup jelly to the mix - Add one around 1 tbsp of filling to each wrapper (the more jelly you include, the soupier it will be, but try not to make the wrappers too wet, it helps to keep the filling cool) - Pinch inwards to close the dumpling and twist the top, place dumplings in oiled non-stick pan for 3-4 minutes on medium then turn heat to high and add 250ml water, cover with lid for 6-8 mins until water has almost fully evaporated then take off the lid, add a little more oil and fry for 2 more mins so bottoms are crispy #recipes #dumplings #soupdumplings #recipesoftiktok #recipeideas

Homemade pan-fried soup dumpling 😍 also known as Sheng Jian Bao! One of my most requested recipes was how to make soup dumplings without the steamer, here it is! INGREDIENTS Dough 250g plain flour 150ml hot but not boiling water 1 tsp corn flour 1 tsp dried fast action yeast 1 tsp sugar Pinch salt Soup 500ml chicken stock 1 tbsp light soy sauce 1 tsp dark soy sauce 1 tbsp shoaxing wine 1/2 tsp Chinese 5 spice 1/4 tsp white pepper 1 tsp sesame oil 12g geletin Filling 500g pork mince 5 spring onions Handful chopped chives Handful chopped coriander Pinch salt 2 cloves garlic 1 inch ginger Pinch sugar 2 tbsp light soy sauce 50ml chicken stock METHOD Soup (make at least 6-8 hours in advance, ideally the night before) - To a pot, add the chicken stock, soy sauce, sesame oil, shoaxing wine, 5 spice and white pepper, simmer on low - In a bowl with 100ml water, sprinkle over the geletin, a bit at a time until the whole top is covered, leave for 10 minutes (this will bloom the geletin) - Add the bloomed geletin to the soup and stir to melt - Add the soup to a dish and leave to cool before covering and putting in the fridge for at least 6 hours until jelly is set Dough - in a stand mixer or regular bowl, add the flour, yeast, sugar and salt then slowly pour in the water while stirring or while using the hook of stand mixer on low speed, kneed for 10 mins or leave kneeding in stand mixer until smooth - Cover with a damp dish towel in a bowl for 30-45 mins - Meanwhile make filling (minus addition of soup) (once ready kneed again for a minute and split in half, roll one half into a snake and cut into 10 pieces - Flatten each piece into a circle and roll into a wrapper, do the same with the other half Filling - Combine all of the filling ingredients in a bowl - Once your wrappers are done, add the chopped up soup jelly to the mix - Add one around 1 tbsp of filling to each wrapper (the more jelly you include, the soupier it will be, but try not to make the wrappers too wet, it helps to keep the filling cool) - Pinch inwards to close the dumpling and twist the top, place dumplings in oiled non-stick pan for 3-4 minutes on medium then turn heat to high and add 250ml water, cover with lid for 6-8 mins until water has almost fully evaporated then take off the lid, add a little more oil and fry for 2 more mins so bottoms are crispy #recipes #dumplings #soupdumplings #recipesoftiktok #recipeideas

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