But we usually buy them outside, and they are all small. We bought the cheapest ones, three in 5 yuan and eight in 10 yuan. Although it is much cheaper than ordinary steamed buns, it is not cost-effective because of its small size and large appetite. So, I'll teach you how to make authentic Shanghai fried dumplings to ensure that you have enough to eat!
Authentic Shanghai fried dumplings, the filling formula is open, 10 yuan can make a big pot at home!
Authentic Shanghai fried dumplings are made like this:
Ingredients: pork belly, raw flour, low-gluten flour, yeast powder, baking powder, ginger, onion, sugar, soy sauce, white pepper, black sesame, sesame oil, salt and edible oil.
Exercise and Steps:
Make fried skin first.
1. Take a clean and dry basin, pour proper amount of flour and baking powder, then add a little lard, take a small bowl, pour proper amount of yeast powder, add proper amount of white sugar, pour proper amount of warm water, stir the sugar evenly and melt it, then slowly pour it into the basin in batches, knead it into dough while stirring, cover it with plastic wrap, and seal and ferment for 30 minutes.
2. Open and continue to knead the dough for the second time, knead out the gas in the dough, and put it on the chopping block after kneading 10 minute; Then knead the dough into long strips, divide them into small doses of uniform size, and roll them all into thin round fried skins for later use.
Second, prepare steamed buns.
Wash the three-fat and seven-thin pork belly, chop it into minced meat, fill a small bowl with water, shred ginger and cut onion, soak for 10 minute, take out shredded ginger and shredded onion, cut onion into powder for later use, and throw away shredded ginger; Add the soaked onion and ginger into the minced meat, stir well and pat well, then add a proper amount of raw flour and stir well, then add sugar, soy sauce, sesame oil and pepper, continue to stir well, wrap with plastic wrap and refrigerate for more than 30 minutes.
Third, wrap it up and fry it.
1. Wrap enough steamed buns in turn with the prepared fried skins, wrap them in hundreds of folds, and put them on the steamer for 20 minutes.
2. Dry the pan, add a proper amount of oil to heat it, then put it into the frying pan in turn, add enough water to one-third of the height of the steamed bread, cover the lid and simmer over high fire. When the water in the pot is almost dry, open the lid, add 2 spoonfuls of oil, fry until the bottom of the steamed stuffed bun is golden, sprinkle with black sesame seeds and chopped green onion and serve.