Steamed Pork Dragon Method 1,

Ingredients

500g self-raising flour, 250g pork filling, 300g zucchini, appropriate amount of minced onion and ginger, 1 tablespoon cooking wine , 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, a little white pepper, 3 tablespoons sweet noodle sauce, 2 tablespoons oyster sauce, 1 tablespoon sesame oil, appropriate amount of salt

Method

1. Self-raising powder Pour into a larger basin, add water in batches, and knead until the dough is smooth on your hands, in the basin, and on the surface. Cover with a cloth or lid and let rise for 40 minutes.

2. While the noodles are cooking, let’s adjust the filling. Pour the pork stuffing into a bowl, add cooking wine, light soy sauce, dark soy sauce, oyster sauce, and sweet noodle sauce. Mix well, then add sesame oil, chopped green onion and minced ginger, and beat vigorously in one direction.

3. Add a little bit of water in batches and beat in one direction until the paste becomes sticky. Don’t make it too thin, because there will still be juice in the zucchini. Prepare the filling with water and set aside.

4. Grate the zucchini into shreds, sprinkle with a little salt and let it sit for 5 minutes to kill the juice.

5. After the soup comes out, take an appropriate amount of shredded zucchini and squeeze out the excess soup with both hands, and put it into the meat filling.

6. Stir the zucchini and meat filling evenly and set aside.

7. Divide the fermented dough into 2 parts. Roll one part into a rectangle, about 40cm long and 30cm wide. If the pot is small, you can roll it smaller to avoid it not fitting. Spread the filling evenly on the dough.

8. Pick up one side of the dough sheet, fold it into 4 folds and pinch the edges tightly.

9. Pour water into the steamer, lay out a damp drawer cloth, place the meat dragon, heat over high heat, and wait for 15-20 minutes after steaming.

Steamed Pork Dragon Method 2

Ingredients

500g self-raising flour 300g pork filling 300g zucchini 50g each minced onion and ginger Seasoning: 1 tablespoon cooking wine (15ml ) 1 tablespoon light soy sauce (15ml) 1 tablespoon dark soy sauce (15ml) 3 tablespoons sweet noodle sauce (45ml) 2 tablespoons oyster sauce (30ml) 1 tablespoon sesame oil (15ml) 1/2 teaspoon salt (3g)

Method

1) Pour the self-rising flour into a large bowl, pour water into it several times, and knead the dough into a smooth dough. Cover with a layer of plastic wrap or damp gauze (cage cloth). Leave to ferment indoors in a warm, draft-free place for about 40 minutes.

2) While the dough is fermenting, pour the pork stuffing into a bowl, pour in cooking wine, light soy sauce, dark soy sauce, sweet noodle sauce, oyster sauce and sesame oil, along the clockwise (or counterclockwise) direction. Stir evenly and vigorously until the meat filling is no longer loose but becomes sticky.

3) Pour the chopped green onion and ginger into the meat filling, stir well and set aside to marinate.

4) Take advantage of this time to wash the zucchini, rub the skin into shreds, add salt, stir evenly, and leave it for 5 minutes. After the zucchini is killed by the salt and the soup comes out, pick up the shredded zucchini with your hands, squeeze out the water, add it to the meat filling, and mix thoroughly. (Discard the remaining soup from the zucchini.)

5) Spread some dry flour on the cutting board and divide the risen noodles into two parts. After kneading a portion of dough for a few times, roll it into a 5 mm thick, 30 cm long and 20 cm wide piece, and spread it with meat filling.

6) Pick up one end of the dough sheet, fold the dough sheet three times, and finally seal it, pinching the edges on both sides to seal it tightly. Repeat the operations of (5) and (6) with another piece of dough

7) Pour water into the steamer, the amount of water is 1/4 of the height of the pot, and cover it with a damp drawer cloth (if not, Brush with a little thin oil), add the meat dragon, heat over high heat, continue to steam for 8 minutes after the air is released.