Steamed Pork Dragon
Main Ingredients
300 grams of flour, 400 grams of pork filling
Accessories
Yeast (dry) 3 grams, appropriate amount of onion, ginger, garlic, appropriate amount of pepper, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of sesame oil, appropriate amount of refined salt, a little MSG
Step 1 of Steamed Pork Dragon
Put flour in a basin, dissolve the yeast with warm water, and pour it into the flour
Step 2
Slowly add water and stir with chopsticks to form a dough. Knead the dough repeatedly with your hands until it is smooth, then cover it with a lid or plastic wrap and ferment until the dough doubles in size and becomes honeycomb-shaped
Step 3
While waiting for the dough to ferment You can adjust the meat filling, mince onion, ginger and garlic, appropriate amount of pepper, 2 tablespoons of soy sauce, 1/2 tablespoon of sesame oil, appropriate amount of salt, 1 tablespoon of oil, a little MSG, add the meat filling and stir together, I also added some tofu here Season with chives
Step 4
Put the fermented dough on the chopping board, sprinkle with hand flour, and continue to knead the dough until smooth. This is also a process of deflating air. ;Use a knife to cut the dough into the same size. I divided the dough into almost 2 balls
Step 5
Use a rolling pin to roll the dough into a large rectangular piece with a thickness of about half. Just about a centimeter, not too thin, otherwise it will not rise, and not too thick, otherwise not much meat filling will be wrapped in, and the taste will not be that good
Step 6
Spread the meat filling on the dough sheet and roll it up from one side; after rolling, pinch both sides tightly to seal it to prevent the meat juice from flowing out during steaming
Step 7
Rolled Put the meat dragon into the steamer and let it stand for about 15 minutes again, then turn on the heat. After the water boils, steam over high heat for 20 minutes. Do not open the lid directly after turning off the heat. Let it simmer for another five minutes, then take it out and let it cool down a little. Cut into sections and eat