Materials
500g pork, 450g cabbage, dumpling skins, 250ml water, 15g ginger, 20ml salt (10ml added to minced meat, 10ml added to cabbage), 35-40ml soy sauce, 15ml cornstarch, 10ml sesame oil
Practice
1. Dice the pork and chop it into minced meat, add grated ginger
2. Add 10ml salt to the minced meat
3. Add 30~40ml of soy sauce and 15ml of cornstarch and mix it well
4. Add 250ml of water in several batches, stirring with chopsticks in the same direction as you add the water
5. Until the meat starts to form a gelatinous mass, put it in the refrigerator to chill
6. Chop the cabbage, add 10ml of salt and mix well, let it rest for 15 minutes
7. Squeeze out the excess water
8. Add 10ml of sesame oil and mix well
9. Mix well with the meat mixture, if you feel that the water is too much, continue to put it into the refrigerator for a while before use
10. Take a piece of dumpling skin, put a spoonful of cabbage and pork in the center of the dumpling
11. >11. Pinch the dumpling into shape
12. Wrap all the dumplings in turn. You can put the whole plate into the freezer and then freeze them in separate bags
13. If you don't want to eat the dumplings at the time, seal the bag and put them in the freezer
14. Grease a pan with oil and fry the dumplings over medium heat until they are ready
15. Pour in the water with the cornstarch in a ratio of 1:10 along the sides of the pan (1 tablespoon of cornstarch to 10 tablespoons of water). Pour in the 1:10 ratio of cornstarch water (1 tablespoon of cornstarch to 10 tablespoons of water) and cover the dumplings halfway. cup of flour, 1 ? cups of warm water, 1 tablespoon of yeast
Baozi filling: one pound of meat, 10 carrots (5 large carrots will suffice), one green onion, a few slices of ginger, a pinch of salt, a pinch of five-spice powder, a pinch of sesame oil
Doctrine
1, live the noodles, add yeast to the warm water, and then slowly poured into the noodles, pouring the dough and stirring at the same time, then kneaded into a ball, about kneading 5 minutes, until the basin light, hand light, surface light, take the lid cover, put room temperature fermentation.
2, the carrot peeled, cut into small pieces, put the chopper in the chopper, and then pour oil in the pot, add two peppercorns, put the carrot into the fried, add the right amount of salt, stir.
3, pork stuffing with chopped green onion, ginger, salt, five-spice powder, sesame oil, mix well, and then poured into the fried carrots, mix well. (Pork stuffing is usually better with a bit of hot pepper oil poured over it, but here because the carrots already had a lot of oil in them so I didn't put any more).
4, the dough fermented to the original two times the size of the package can be taken out, first kneaded, and then cut into small doses, kneaded into a ball and then flattened, with a dumpling skin rolling techniques, can be wrapped.
5, wrapped up after the second fermentation about 20 minutes on the pot can be steamed, I usually steam steam 20 minutes, do not open the lid in the middle, do not put the steam drawer up to see, out of the fire can be taken out to eat. If the fermentation is not enough or the lid of the pot is not sealed well enough, the buns may shrink back, shrinking buns will be very difficult to eat, so I take a bowl upside down in my house sealing has not been good on the lid of the pot.