Potatoes are a common food. There are many ways to eat potatoes. In daily diet, the most common ones are hot and sour potato shreds, green pepper potato shreds or shredded potatoes. Of course, in addition to these household practices, shredded potatoes can also be used to make potato steamed buns. This kind of steamed stuffed bun is also quite distinctive. Below, let's introduce three ways to make potato steamed stuffed bun!

A complete collection of potato silk stuffed bun practices

First, the method of filling potato dumplings

1, prepare raw materials

2. Chop the potatoes

3. Onion, ginger and garlic are ready

4. Add to potatoes

5. Marinate the meat with soy sauce and proper amount of salt.

6. Mix the meat and potatoes together

7. Roll the dough into a big dose.

8, put the meat stuffing into the agent.

9, wrapped in willow leaves

10, after the cold water has been boiled, it will take 15 minutes, and it can be eaten after three minutes.

Second, the potato dumpling stuffing method two

1, potatoes peeled and washed;

2. Wipe it into silk with a bed cleaner; It needs to be chopped itself, and it doesn't take time to shred;

3. Soak the shredded potatoes in salt water for a while;

4. Wash the soaked shredded potatoes twice, put them in a boiling water pot and blanch them;

5. After blanching, the shredded potatoes can be passed through cold water, and the water is removed and cut into pieces. The more broken, the better, and it is not necessary to be too dry;

6. Chopped potatoes are put into the basin, and thirteen spices, shallots and salt are added;

7. Add chicken essence and mix well;

8. Take a dumpling skin and put a proper amount of stuffing;

9. Put wide water into the pot, put jiaozi into the pot with boiling water, boil it for three times, and then order a little cold water. After boiling it again, you can remove it.

10, chili pepper dipped in vinegar and oil when eating, it tastes good.

Third, the method of filling potatoes with vegetarian buns

1, warm water to melt the yeast, add a little sugar, add flour to knead until smooth, cover with plastic wrap and ferment in a warm place for 2 times.

2. At this time, adjust the stuffing. Mix the pork stuffing with a little water and stir it with chopsticks in one direction. Then add cooking wine and white sugar to freshen it. Wash the potatoes and rub them into filaments with special tools. Wash them and chop them a few times. Then add the minced onion and ginger, pepper noodles and pepper noodles, vegetable oil, soy sauce, bean paste, salt and chicken essence.

3. Knead the dough evenly, exhaust it, roll it into a thick dough in the middle and a thin dough in the periphery, and wrap it.

4. Put the wrapped steamed buns in 10 minutes, steam them in a boiling water steamer for 12 to 13 minutes, and take off the fire for 3 minutes.

Hello, I'm Jun-hee who loves food. I'm glad to answer your question today. Let me talk about how to make potato buns.

List of ingredients

Potato 1 piece, tenderloin 170g, egg 1 piece, onion 1 root, ginger 1 piece, pepper powder, salt, soy sauce, chicken essence, flour 600g, yeast 6g, warm water.

Production steps:

1. The yeast is melted with warm water.

2. Put the flour into the basin, slowly pour the yeast at the water's edge and stir it into a flocculent shape with chopsticks.

3. Knead the noodles into a ball.

4. Cover the kneaded dough with a wet cloth and wait for fermentation.

5. In the process of fermentation, dice the potatoes, cut the meat into mud, add the onion and ginger, and I put three small red peppers. You don't have to put them if you don't like or eat spicy food.

6. Add salt, pepper powder, soy sauce and chicken essence, like the stuffing of dumplings.

7. Heat the oil, pour the oil on the stuffing and beat an egg to increase the taste of the steamed stuffed bun.

8. Mix the stuffing well.

9. When you make stuffing, you wake up and ferment well. Rub it into long strips.

10. Cut into pills.

1 1. It's thin on the sides and thick in the middle like a dumpling skin.

12. You can wrap it.

13. Start pleating, and close it as you play.

14. When making steamed buns, bring water to the pot to boil.

15. Grease the steamer and steam for 25 minutes.

16. Out of the pot

I am the recorder. Potato buns should be the first to promote the practice of "fighting the nation". After all, Russia's enthusiasm for potatoes has also won a fight around the world.

Introduce a Russian baked potato steamed stuffed bun;

1, and noodles. Put a proper amount of flour into a basin, add a little salt and mix well, pour a little melted butter in advance, add warm water and stir into flour wadding, then knead into smooth dough and wake up for half an hour.

2. Prepare stuffing. Appropriate amount of pork, potatoes, onions, cheese crumbs (ratio 3:4:2: 1), butter, pepper, sugar, salt and soy sauce.

3. Chop the pork, dice the potatoes and onions, add appropriate amount of butter to the pot to melt, add chopped pork and diced potatoes and onions, and stir-fry slightly. During this period, add appropriate amount of pepper, salt, sugar and soy sauce to continue to stir-fry, and stir-fry until the meat stuffing is 8. When it is ripe, leave the fire and let it cool. Allow to cool, add cheese crumbs and mix well.

4. Put the awakened dough on the panel, knead it, cut it into proper size, roll the dough into dough pieces one by one, add the stuffing, and make it into a round ball (or make it into a steamed stuffed bun).

5. Turn on the oven, set it to 180 degrees up and down, and preheat it for 5 minutes. Push the buns placed on the baking tray into the middle of the oven and bake for about 30 minutes. Pay attention to the observation during this period, and take them out of the oven when the surface is golden yellow.

Russian baked buns are ready. You might as well try to make this kind of steamed stuffed bun. It's delicious.

Potato steamed stuffed bun is simple, satisfying and, more importantly, really delicious.

The practice is as follows

Ingredients: potato, pork, onion, flour, salt, monosodium glutamate, soy sauce, peanut oil.

Practice:

1, after peeling the potatoes, rub them into shredded potatoes with a squeegee, and make them thicker! Then add salt to marinate the shredded potatoes.

2. Cut the pork into diced meat, cut the chopped green onion into small tints, add oil, salt, monosodium glutamate and soy sauce to adjust the taste and marinate it.

3. Mix the dough with cold water, and put it aside to wake up. The dough is a little bit more Microsoft, so it is better when you roll the skin.

4. Take out the pickled shredded potatoes and try the taste. If it is too salty, wash it with water. Remember to drain the water on the shredded potatoes before adding the pork stuffing for blending.

5, put the shredded potatoes and pork stuffing together, add some peanut oil to adjust the stuffed bun, and then you must stir the stuffed bun well and mix it well, otherwise it will be light and salty. This is the most terrible.

6. Cut the dough into round strips in equal parts, then cut into small cylinders with the same size, and finally roll them into round buns with a rolling pin.

7. Finally, put the stuffed bun on the steamed bun skin, and then pinch the steamed bun skin tightly, and a steamed bun is finished.

8. Steamed buns on the pot. You have two choices. If you have fresh wheat straw grass at home, put it on the grate, and then steam the buns on the wheat straw grass, it will have the smell of wheat, and it will not stick to the grate. It is not easy to take it down. If there is no straw, you can just put a layer of peanut oil on the grate, so that the steamed stuffed bun will not stick to the grate, which is very convenient to take.

9. The way to judge whether the steamed buns are cooked is that you touch the steamed bun skin with your hands, and if it doesn't stick to your hands, it is cooked.

I'm glad to be involved in your question.

When making potato buns, first prepare a proper amount of flour, add a small bag of Angel Yeast, mix the dough with warm water, and put it in a warm place to ferment until it is two or three times as big as the dough before using it.

The method of filling potato buns is to prepare one or two large potatoes, and shred them with a squeegee to see what stuffing you like. If you like meat, buy 2 kg of meat and potatoes and stuffing. If you like vegetarian stuffing, put some shrimp skins and Chinese cabbage in the potato stuffing. Eat more shrimp skins to supplement calcium.

When the dough is ready, you can knead the dough, roll it into a dough bag and put it into the stuffing. After all, put it in the pot. After the steamed buns wake up and get fat, start to burn. After the atmosphere on the pot starts to count, the ceasefire can be stopped in ten minutes, and after five minutes, the pot will be opened to eat steamed buns.

Hello, I'm Xiaoxiang, and I'm glad to answer your question.

First, we make steamed buns.

The first step must be to mix noodles.

A catty of flour, 5g of yeast powder, boiled in warm water, and 250g of clear water, together make a soft dough, and put it aside for fermentation to double the size!

Part two: We prepare stuffing: Today, we say vegetarian steamed buns, potatoes are rubbed into filaments, washed once, the starch on the surface is washed, and then cut into short sections horizontally. This step is convenient for wrapping steamed buns later.

Put chopped green onion and Chili powder in shredded potato, then pour hot oil on it, which will be especially fragrant!

Then season, add salt, chicken essence, soy sauce, oyster sauce and pepper powder, mix well, leave for a while, and wait for the potatoes to soften.

Then the dough is kneaded and vented, and divided into small doses, the size of which can be rolled into skin according to one's own preference, with shredded potatoes, wrapped into buns and put in a steamer!

When the fire turns to a small fire, it will be cooked in 0/5 minutes after steaming/kloc.

Then you can enjoy the delicious food!

Hello, I'm glad to answer this question.

The ingredients of delicious potato steamed stuffed bun are: 500g pork, 6 chopped mushrooms, 50g flour, 4g yeast (5g in winter), 250g warm water, soy sauce and white sugar. Cut the potatoes into diced and chopped green onion.

Preparation of delicious potato buns: first add salt with warm water, make a softer dough, knead it smoothly, and cover it with plastic wrap to wake up. Write down the degree of three lights (hands, pots and dough are all light). Put the smooth dough in a steel basin, cover it with plastic wrap, and put it in a microwave oven (no need to fire) to ferment for about 1 hour. If it is summer, it is necessary to check whether the fermentation is complete when the fermentation time is about 45 minutes.

Chop the pig with plum head pork, put it in a plate, add a small amount of salt, soy sauce, diced potatoes, minced mushrooms and chopped green onion, and stir all the materials evenly with chopsticks. Cover the finished stuffing with plastic wrap and set aside (put it in the refrigerator in summer) for later use.

Dough fermentation is complete. Take it out and divide it into 16 equal parts with a knife. Chinese dough is not the same as bread dough, and there are not many big bubbles, so the whole dough is easy to throw. Take a portion of dough and roll it out from the side with a rolling pin to form a thin dough sheet with a convex middle. The steamed stuffed bun wrapped in this way has a stable chassis and a good taste.

Push and roll like this, and turn the dough with the other hand to help. Cover the finished dough with plastic wrap to prevent air drying. Because the dough is easy to operate, no extra hand powder is used. However, the dough sheets will stick together for a long time, and the steamed stuffed bun skin is ready! The steps are as follows: roll out the dough, put in the stuffing, and then shape the stuffing with the curved surface of a spoon, which is better for wrapping. Generally speaking, the amount of stuffing in each serving is equal to the dough of steamed stuffed bun. So the dough is 60 grams, and the stuffing should be 60 grams. It's just not easy to wrap, so the stuffing is slightly caught at 46-48 grams. Steamed cloth should be wet before putting steamed bun dough, otherwise the steamed skin will stick to the cloth.

It doesn't take too long for the dough of steamed stuffed bun to be delayed. My operation is, as soon as I wrap a cage, I'll prepare a steamer and boil a lot of water to prepare steamed buns. After the water is boiled, I'll put it in the first cage and start steaming (originally, two cages can be steamed together, which is a bit slow).

Start steaming steamed buns. I use a wok. But there must be a higher pot cover. It means that after covering the pot cover, the pot cover must have a certain distance from the steamed bun dough in the steamer to help the dough grow taller. Because some friends can't steam their cakes, it was later discovered that this is also the reason.

The time for steaming steamed buns is about 25 minutes in a boiling water pot. When the time comes, turn on the range hood, the fire will not be turned off for the time being, and the lid will be lifted upward towards the front of the stove, and the steamer will be taken out and turned off, so that the moisture on the lid will not be left on the steamed buns to cause wrinkles.

Steamed meat buns are ready, so hot!

Steamed buns are our favorite for breakfast. The method of making steamed buns with potato and pork stuffing.

The first step is to peel, wash and cut potatoes.

The second step is to chop the pork into stuffing.

Step 3: Stir potatoes and pork stuffing, and add salt, edible oil and green onions.

Step 4: Mix dough and roll skin.

Step 5: Wrap the stuffing into the skin.

Steam in a steamer for about 20 minutes, and the delicious potato and pork buns will be fine.

①: Add a catty of flour, 5g of yeast and 0g of white sugar10g into the basin, add 60% warm water and stir to melt, then pour it into flour and stir it into flour, knead it into smooth dough, and wake up for 20 minutes.

②: Peel potatoes, dice them and put them in clear water to prevent oxidation and blackening. Add a little oil to the leek and mix well to lock the water. Dice ham.

③: control the water content of diced potatoes, pour them into a pot, add chopped leek and diced ham, add a little pepper noodles and spiced powder, and add oyster sauce, soy sauce and monosodium glutamate to mix well to make stuffing.

(4) Divide the dough evenly into flour agents with the same size, wrap it in stuffing, and put it in the pot to wake up 10 minute.

⑤: Steam on the steamer 15 minutes.

Potato, eggplant and pepper steamed stuffed bun-

①: Add a catty of flour, 5g of yeast and 0g of white sugar10g into the basin, add 60% warm water and stir to melt, then pour it into flour and stir it into flour, knead it into smooth dough, and wake up for 20 minutes.

②: Dice the potatoes, dice the eggplant, dice the peppers, fry the potatoes and eggplant at Adjudicator oil temperature for half-cooked, take them out and pour them into a pot, add the diced peppers, add oyster sauce, soy sauce, monosodium glutamate, thirteen spices and a little sugar to taste.

③: wake up the dough, divide it into flour with uniform size, wrap it in stuffing, wrap it into steamed buns, put it in a steamer, wake up for 10 minutes, and steam in the steamer for 10 minute.

①: Add a catty of flour, 5g of yeast and 0g of white sugar10g into the basin, add 60% warm water and stir to melt, then pour it into flour and stir it into flour, knead it into smooth dough, and wake up for 20 minutes.

②: Dice potatoes, pork belly and onion for later use.

③: Add oil to the pot, add diced pork belly and stir-fry until fragrant, add a spoonful of soybean sauce to stir-fry the sauce, add a little soy sauce, monosodium glutamate and a little pepper noodles, pour in diced potatoes and mix well to make sauce stuffing.

④: Divide the woken dough into flour with uniform size, wrap it with stuffing, put it in a steamer, wake for 10 minute, and steam on fire for 15 minute.

Hello, I'm Daniu Gourmet, and I'm glad to answer your question: How to make potato buns?

Potato buns:

Main ingredients:

Flour: right amount

Potatoes: 1 piece

Accessories:

White sugar: 5g

Yeast powder: 2g

Condensed milk: 30 grams

Production steps:

1. Take a pot, put a proper amount of water, add white sugar, stir well, add yeast powder, stir well again, let stand for 5- 10 minutes, and start to mix the dough when you see the surface floating.

2. Take another large basin, add a proper amount of flour, pour the material in Figure 1 into the flour basin, and mix well.

3. Knead into a smooth dough.

4. Cover with a damp cloth and let it ferment to twice the size in a warm place.

5. While waiting for fermentation, you can make stuffing, cook potatoes one by one, and peel them.

6. Cut into small pieces with a spoon.

7. put it in a cooking cup and add condensed milk. Stir well with a cooking stick.

8. Pour it out and put it into a bowl. You can add sugar if you like sweet.

9. Take out the fermented dough and knead it into a smooth dough.

10. Divide into small doses and roll the dough.

1 1. Add mashed potatoes.

12. Wrap it and put it in a steamer.

13. Cover, wait for secondary fermentation, and steam in cold water for about 10- 12 minutes after getting fat obviously.

14. Finished potato stuffed buns.