Teach you how to make fried dumplings. You can make them yourself at home.
Fried buns
food
Dough material:
300g of flour, salt 1 g, 3g of yeast and 3g of sugar.
Filling material:
400g pork (2 fat and 8 thin), about 400g coriander, about 400g lotus root, one onion, one ginger, three tablespoons oyster sauce, three tablespoons soy sauce, a little soy sauce, a little cooking wine, a little sesame oil, a little salt, half a bowl of pepper water and a little black pepper.
Production steps
Dig a nest in the middle of the flour, add yeast and sugar, then pour milk in the middle, stir well until the yeast melts, and add a little salt to increase gluten. Put the salt and yeast together, then stir them into a floccule and knead them into a smooth dough.
In order to dissolve yeast better, you can melt yeast with milk and add it to flour to knead it into dough. Cover the dough with a lid or plastic wrap and put it in a warm place for fermentation.
Use dough fermentation time to make stuffing, first grind pork into minced meat, or use chicken or beef as stuffing. Ginger and onion are minced. Cut the lotus root into pieces. The roots and leaves of celery are cut into powder together.
When the preparations are ready, we will start mixing the stuffing. Add salt to minced meat and stir in one direction, then add proper amount of cooking wine, three tablespoons of oyster sauce, three tablespoons of soy sauce, a little soy sauce and a little black pepper, continue to stir in one direction, then add pepper water several times and stir vigorously in one direction until the meat feels sticky.
Zanthoxylum bungeanum water is water that is cooled after adding a handful of Zanthoxylum bungeanum in boiling water for a while. Pepper water can remove fishy smell and refresh people, and onion Jiang Shui can be used for people who are not used to the taste of pepper. When the meat is fully soaked in water, the stuffing is delicious and juicy. Add minced onion and ginger, minced coriander, minced lotus root and proper amount of sesame oil, or stir evenly in one direction.
The dough is fermented to 2-2.5 times its original size. Divide the dough into appropriate sizes, roll it into a circle and put the stuffing on it. I'm not good at packaging. It feels better if it's not sealed. Add a proper amount of oil to the non-stick pan, and put the steamed buns evenly.
Cover the pot and conduct secondary fermentation for about half an hour. When the surface of steamed buns bulges after secondary fermentation, fire and add half a bowl of water at the same time. Noodle water is water made of flour and water at a ratio of about 1: 10. Cover and simmer until cooked, dry and frozen.