Main Ingredients
Medium Gluten Flour
1 big bowl
Minced Pork
500g
Broth
400g
Supplementary Ingredients
Monosodium Glutamate
Half Spoon
Chicken Essence
Half Spoon
Minced Ginger
1 tbsp.
1 tbsp
Salt
1 tbsp
Sugar
1 tbsp
Soy sauce
2 tbsp
Lao Soy Sauce
1 tbsp
Spicy Oil
2 tbsp
Water
Moderate
Steps
1. Pour the right amount of flour into the dough bowl. Preferably high gluten flour. Pour in the right amount of warm water (warm water in winter, you can use cold water in summer, add a little salt). Live into a flocculent.
2. Continue to add warm water.
3. Repeat a few times until the dough is dry and wet just right, basin light, hand light, face light.
4. Cover with a damp cloth and proceed to Gotham.
5. Let the dough rise for 10 minutes, then continue to mix.
6. Repeat several times until the dough is very smooth and sinewy.
7. Prepare the ingredients for the filling. Generally speaking, the ratio of meat filling and stock for dunking dumplings is about 3:2.
8. Take a large pot, pour in the meat filling (about 500 grams), pour in a spoonful of minced ginger, a spoonful of salt, a spoonful of sugar, half a spoonful of chicken essence, half a spoonful of monosodium glutamate (MSG), two spoonfuls of soy sauce, a spoonful of soy sauce, and three spoonfuls of sesame oil. (The condiments can be adjusted according to your own taste).
9. With the help of chopsticks, you can also use your hands to grab and press the meat and seasonings, turning in one direction. Until the meat mixture and seasonings are completely mixed.
10. Add the broth and stir with your hands (chopsticks are fine, but not as good as using your hands, but make sure they are clean)
11. Until the filling and the broth are completely combined, and the filling swells but coagulates.
12. Take a piece of Gotham flour, knead it into a long strip, cut it into suitable sized dosage, about the size of a usual dumpling.
13. Flatten the dough and roll it out into a circle.
14. Wrap the dumplings with the filling.
15.Pinch into 18-24 folds.
16.The cute little buns are ready.
17.Let it rest for 5 minutes after all wrapped.
18. Put them into the steamer basket, leaving some space.
19. Steam the steamer for 8 minutes on high heat.
20. Just out of the cage of hot buns to come, eat it while it is hot! The first, be sure not to dip vinegar to eat, be sure to eat the original flavor.