Heat the oil, stir-fry garlic, onion and curry powder, stir-fry chicken, potatoes and mushrooms, season with salt and light soy sauce, and take out the pan to cool for later use.

Knead the dough material into smooth dough, cover it with wet cloth or cover and let it stand and ferment until it is twice the original size.

This is fermented dough.

Take it out and press it flat, knead it evenly again, and exhaust the gas as much as possible.

Divide the re-kneaded dough into 12 doughs of about 30g.

Roll into a steamed bun skin with thin sides and middle.

Stuffing: Put the left hand in the nest and the skin in the hand's nest, which is convenient for stuffing. If you are not a pasta expert, it is recommended that you don't fill too much and leave as wide a margin as possible.

Baozi: You don't have to be too persistent if you don't pinch the pleats. Just pinch your mouth directly and don't leak the stuffing! Isn't it nice to have a full circle or something?

After all the steamed buns are wrapped, put them in the pot, cover them and let them stand15-20 minutes (it takes half an hour in cold weather)

Put cold water on the pot, fire, and start counting when the boiling steam appears. Turn off the fire after 10 minutes, and simmer for 3-5 minutes without opening the lid.

Let's eat

Tips

Stuttering on steamed stuffed bun skills:

1, the dough must be kneaded until it is smooth before it can be fermented. After the first fermentation, it must be exhausted and cleaned, and it must be kneaded until it is smooth before it can be rolled. Otherwise the steamed buns are not smooth. You can buy a bread machine for those who are tired of kneading dough ... If you don't want to buy a bread machine, you can repeatedly roll, fold and roll the dough with a rolling pin.

2. If you are lazy or in a hurry, you can try one-time fermentation: after the dough is kneaded to be smooth for the first time, you can directly divide it, roll the skin, wrap it in buns, put it in a pot and let it stand for 30 minutes, then steam it normally. The steamed buns fermented at one time have poor skin texture and unclear pleat patterns.

3. When steaming steamed buns, it is best to put cold water on the pot. Slowly heating is more conducive to full fermentation. The steamed buns are softer and the skin is smoother.

4. If you want the steamed stuffed bun skin to be softer and more tasty, you can add 1 g baking powder when kneading the dough (it's all aluminum-free now, so feel free to add it).

5. The liquid weight of dough is basically half that of flour. If only water is used as the liquid, it is suggested to reduce it to120g.

6. About stuffing: If it is raw stuffing like leek and pork, it is recommended to refrigerate it for one hour after adjusting the taste, which will be better wrapped. If it's fried hot stuffing like curry chicken, remember to let it cool thoroughly before wrapping steamed buns, otherwise the hot stuffing may burn the yeast in the skin of steamed buns and affect the final fermentation.