200g dried cabbage, 500g pork, ginger, onion, soy sauce, soy sauce, oyster sauce, spiced powder, pepper powder, chili powder, sesame oil, salt, water150ml; 600g flour, 5g yeast and 320g warm water.
Specific practices
1. First, wash 200g of dried cabbage and soak it in hot water for 2 hours. You can also use other dried vegetables, such as dried beans and wild vegetables. If these dried vegetables are not available, you can also buy them online or replace them with fresh vegetables.
2. 500g pork belly, add 3 slices of ginger and stir into minced meat, then add 1 spoon of soy sauce, 1 spoon of oyster sauce, half a spoon of soy sauce, 1 teaspoon of spiced powder, 1 teaspoon of pepper powder, 1 spoon of salt and a proper amount of sesame oil. Then add clean water *** 150ml in three times, and stir each time until the water is completely absorbed. Stir the minced meat, and it can bounce like jelly when shaking the pot. Add 1 and stir the chopped green onion evenly.
3. After the dried vegetables are soaked, chop them up and put them into the meat stuffing, then add 1 tsp of salt and 2 tsp of Chili powder in the dried vegetables, and stir well. Dried vegetables and minced meat will taste better if they are spicy. The dosage of various seasonings can be adjusted according to personal taste.
4. Mix the meat before mixing. 320g warm water melts 5g yeast, pours it into 600g common flour and stirs it into a flocculent surface, then kneades it into glossy surface with moderate hardness. If it is not smooth, it can be kneaded for 5 minutes and then kneaded smoothly. After kneading, knead into long strips, cut into small doses, and roll into a round dough sheet with thin sides and thick middle. Don't roll the skin too thin, or the bottom will easily steam to death.
5. Add the stuffing, knead it into a package, put it on the chopping board, cover it with plastic wrap and let it dry for about 30 minutes. It is enough to make the bag bigger, feel lighter and wrinkle lines blurred. When baking, you can sprinkle a layer of powder on the chopping board to prevent the bag from sticking to the chopping board. One-time fermentation is suitable for fillings that do not produce water, but not for fillings that produce water easily.
6. Brush a layer of oil on the steamer or spread a wet cage cloth to prevent sticking, put in the treasure, put boiling water on the pot, steam for 25 minutes on medium fire, and simmer for 5 minutes, so as to prevent collapse.