Formula of stuffing: 400g of foreleg meat, 500g of celery, scallion 1 root, a piece of ginger, 3g of salt, 5g of soy sauce, 5g of cooking wine, 3g of soy sauce, 20g of vegetable oil, 2g of chicken essence and 5g of thirteen spices.
-manufacturing methods, steps-
Step 1: Put 500 grams of flour into a pot, add 5 grams of yeast and 2 grams of white sugar (you can also saccharify yeast and sugar with warm water before adding them), pour in warm water prepared in advance (about 30 degrees is best), stir while pouring, and stir the noodles into a flocculent shape. One thing to note is that the noodles in Bao are slightly smaller than those in jiaozi. Generally, 500 grams of flour is about 250 grams of water, but don't be dogmatic. The moisture content of flour is different in different seasons, so the dosage can be adjusted according to the moisture content of flour, that is, the dough can be made as soft and hard as an earlobe.
Step 2: After the dough is stirred into a flocculent shape, knead the dough by hand, cover it or seal it with plastic wrap, and put it in a warmer place for fermentation. Generally, it takes about 1 hour in winter to ferment well, and 30 minutes in summer is basically enough.
Step 3: While fermenting the noodles, we began to prepare the stuffing. First, wash the pork and chop it into minced meat. Don't cut it too thin. If it is too thin, it tastes bad and doesn't smell good. Generally, the ratio of fat to thin is 3:7 or 4: 6. The stuffing made of too thin meat tastes dull, too fat and too greasy to eat.
Step 4: Put minced meat into the pot, put chopped Jiang Mo and chopped green onion together, and then add 3 grams of salt, 5 grams of soy sauce, 5 grams of cooking wine, 3 grams of soy sauce, 20 grams of vegetable oil, 2 grams of chicken essence and 5 grams of thirteen spices for seasoning.
Step 5: Chopsticks are stirred in one direction. After the meat stuffing is stirred vigorously, add half a bowl of water, stir again to make the meat stuffing absorb water, stir vigorously and marinate for 20 minutes, so that the mixed stuffing tastes delicate and juicy.
Step 6: Pick and wash the celery, blanch it with boiling water, take it out with cold water and drain it, cut it into small pieces with a knife, then squeeze out the water by hand and put it into the meat stuffing, and continue to stir the celery and pork stuffing in the same direction. Some people don't like celery. You can blanch the cabbage in the same way (or kill the water with salt) and then squeeze the water dry and put it in. I used both of them to make two kinds of stuffing.
Step 7: After mixing the stuffing (remember to mix the vegetables with the meat stuffing after the dough is made), at this time, the dough wakes up, takes it out, puts it on the panel, sprinkles some flour and gently rubs it with your hands, so as to discharge the air bubbles in the dough and knead it until the surface is smooth (it is best to cook the dough for less than 2 times, and don't overdo it, otherwise there may be no wrinkles after steaming).
Step 8: Knead the dough into strips and divide them into sections. Each section is kneaded into long strips, cut into 30 -40 grams with a knife, reunited and pressed into cakes, and rolled into dough sheets, not too thin and slightly thicker in the middle.
Step 9: put the meat stuffing in the middle of the dough, hold the dough with your left hand and knead the dough with your right hand to form the first fold; After kneading, push the back forward with the thumb and forefinger of the left hand, and then knead the dough pieces sent by the two fingers of the left hand to a forward fold with the right hand to form a second fold; Push the dough forward in turn with your left hand and rotate with it. When wrapping, you can press the meat stuffing inside with your left thumb, leaving enough kneading space, and three quarters of the last fold and the first fold are kneaded together. Pay attention to the right thumb stuck in the vortex when closing, which is quite good and has an appetite.