Chive Stuffed Baozi

Main Ingredients

1 handful of chives

400g of pork filling

400g of self-raising flour

1 egg

Seasoning

Salt

Moderate

Scallion

Moderate

Ginger

Pepper

Moderate

Wine

Moderate

Soy Sauce

Slightly

Scented Oil

Moderate

Chinese Chives Stuffed with Buns

Materials Collection Diagrams:

1.Self-raising flour with warm water and make a smooth dough, masked with plastic wrap. placed in a warm moist place to wake up 20 minutes; if the temperature of the kitchen at home is not too cold to wake up time should not be too long, a long time the hair is very large again kneaded back to steam there will be a dead surface phenomenon occurs

2. dough first and even wake up

3. this time we put the peppercorns soaked with boiled water, and a little while to use this peppercorns water to taste

4. pork filling with eggs, salt, soy sauce, Chopped green onions, ginger, cooking wine, sesame oil

5. Add just soaked and cooled peppercorn water, according to a direction of first slow and then fast mixing, peppercorn water can be divided into two times to add

6. This time to wash and dry chives cut into small pieces in a bowl, add a little olive oil or salad oil, so that leeks put in the stuffing is not easy to discoloration but also very moist

7. At this time 20 minutes after the development of the dough slowly kneaded, so that a moment with the surface will be very uniform without large bubbles

8. Take out the dough divided into two halves and kneaded into long strips, with the hand pulled into an even size of the surface area sub, with a knife can be cut ah

9. The surface area of the sub sprinkled with a little thin flour with the hands of the even rounded call

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11. This time to find a help at the same time will be leeks and mix the meat mixture, do not mix into the leeks too early, will collapse rice water

12. will be placed on the fingers of the left hand slightly forward to facilitate the fingers of the activities of the crust. Put as much meat filling as you think is appropriate

13. Lift and engage the crust with your right hand and fold it step by step as shown in the picture of my man's old brown hand

14. Rotate with your left hand and fold it with your left hand about 23 times

15. Remember that you can either leave a navel at the end or engage the crust as I did and listen to your mom as you wish

16. Don't forget to wrap the buns on the cover curtain, cover curtain don't forget to sprinkle some thin noodles to prevent dipping the bottom

17. wrapped buns placed in the kitchen at a moderate temperature slightly wake up for 10 minutes, this is the key, a lot of people in front of the wake-up time is long, this time do not wake up, for example, my mom steamed out of the buns special stifled small, wrinkles, folds. Let the face comfortable stretch out how good

18. cage drawer, or steam drawer with a brush with oil, or you love to make the drawer cloth also into

19. yards on the buns, the steamer pot first put the water to boil, and then add a large bowl of cool water can be put on the cage drawer cover

20. so that the water quickly opened, remember to remember the time to open the pot 20 minutes - 25 minutes can be sufficiently hot.