The steaming hot steamed dumplings fresh to the extreme, the appearance of small and delicate, thin skin full of soup and filling, clamped up without breaking the skin, gently bite open the skin on one side, first taste the fresh soup, lips and teeth, in the rest of the buns eaten in one mouthful, the meat is tender and fresh, simply do not be too delicious.
List of ingredients ?
Filling: 400 grams of pork, ginger, 1 tablespoon of soy sauce, 2 tablespoons of soy sauce, 1 handful of chopped green onion
Dough: 500 grams of medium gluten flour, 5 grams of yeast, 3 grams of sugar, 250 grams of lukewarm water
Steps to make ?1, we first cut some ginger, and then add 100 grams of water with a juicer to make ginger juice;
2, then we pour some oil into the pan, add a handful of chopped green onions when it is hot, stir fry with a small fire to get the flavor, and then add 1 tablespoon of soybean paste stir fry to get the flavor of the sauce, and then add 2 tablespoons of soy sauce and a handful of chopped green onions;
3, briefly stir fry for two seconds, then you can turn off the fire to get out of the pan, this is really too much flavor, and then you can use it as an ingredient in the sauce. This sauce is really too fragrant, the sauce flavor inside a strong scallion, we pour it out to cool;
4, then 400 grams of pork cleaned, peeled and cut into small pieces, and then added to the meat grinder inside the meat into the puree;
5, we give it to a larger bowl, this time to cool the sauce is also poured into the first to the meat inside the sauce can be set The weather is not very good now, so we can use warm water to promote fermentation;
9, there is no dry flour after hand kneading , kneaded into a smooth dough after covering the first 10 minutes of relaxation;
10, and then take out to move to the cutting board to continue to kneading for 2 minutes, the dough kneaded is relatively smooth, and the softness and hardness of the dough is moderate both costly and difficult, but also the quality of the dough is not good.
11, we cut a knife in the middle of the dough, pay attention to only cut off one end, and then began to roll the long strip;
12, today's is a small dumpling, to be slightly rolled thin, rolled into about 20 grams of a small dosage of flour, sprinkle some dry flour, and then we flatten all of them with the palm of your hand;
13, then it is rolling out the dough, rolled into the middle of the thick edge of the thin small bun skin can be, the size of the dumpling skin is about the same, rolling or relatively simple, a moment all rolled out;
14, this is the time to wrap the buns, the first to a large spoonful of meat, and then wrapped up in their own accustomed techniques, how to smooth how to do it,
We are ready for the birth of the dumpling embryo,
We are ready to wrap the dumplings. A *** is wrapped up 30;
15, then we do a good job on the pot of buns, this time is not directly steamed, to wake up first, because we are not in front of the surface of the hair, this time to put the buns hair up, the temperature is now lower, the time will be a little longer, you can also add a little hot water inside the steaming pot to promote the fermentation;
16, the buns hair up after we can start steaming, cold water on the pot, high heat for 15 minutes, turn off the fire and then simmer for 3 minutes, our small dumplings of meat can be out of the pot.