First, the production of meat stuffing:
1. Wash and chop the cabbage, add a little salt, stir well, set aside until the water comes out, and then pick up the squeezed water. 2. Add Jiang Mo, sugar, soy sauce, white pepper, salt, sesame oil and cooking wine to the pork stuffing, stir vigorously in one direction with chopsticks, and add a proper amount of broth (clear water if there is no broth) until it is evenly stirred. 3. Add cabbage to the meat stuffing and stir well. Second, the dough making and packaging method: 1. Self-raising flour kneaded the dough into a smooth dough with warm water, covered it with plastic wrap and let it rise for 30 minutes. 2. Take out the dough and cut it into long strips, knead it into round strips by hand, and then cut it into small dough of about 30 grams. 3. Sprinkle some dry flour on the panel, flatten the dough with the palm of your hand, and roll it into a round dough with a thick center and a thin edge with a rolling pin. 4. Take a proper amount of stuffing and put it in the center of the dough. After pulling the dough from the edge to the center, hold the dough in one hand and pinch it counterclockwise with the center as the reference point. Finally, turn your mouth slightly counterclockwise and squeeze it. Third, the method of frying:
Mixing method of flour and water: 10g corn starch and 230ml clear water, mix evenly. 1. Pour a proper amount of salad oil into the pot and heat it on low heat. Drain the fried packets one by one into the pot, fry them on low heat until the bottom is slightly burnt, pour in flour water, which is about 1/3 of the height of the fried packets, and cover the pot. 2. When the water is dry, but the dough is still sticky, sprinkle black sesame seeds immediately, and then cover the pot to continue cooking. When the bottom is golden and crisp, pour a little sesame oil on it. The following points should be noted: 1. Using self-raising flour to make dough is easier than using yeast, and it can be easily followed. The dough is white and clean. Self-raising flour is on the flour shelf in the supermarket. 2. The volume of fried buns must be small, so the dough cut out is much smaller than ordinary buns, so it is more authentic. Don't burn too much when frying to prevent the bottom of steamed stuffed bun from being fried. I hope your business is prosperous!