Main Ingredients250 g flour 300 g pork filling

Supplementary Ingredients yeast (dry) 3 g

Seasonings peanut oil Salt 2 teaspoons onion 10 g ginger 2 g Wine 10 ml soy sauce 15 ml sesame oil 5 ml water 130 ml a little pepper sugar 4 g

Shengjianbao

Practice

1. Yeast is dissolved in half the water. Dissolve the yeast in half of the water, put the flour and 2g of sugar into a large bowl

2. Pour in the yeast water and water and knead with your hands to form a smooth dough

3. Cover with plastic wrap and leave to ferment in a warm place until it doubles in size; put the minced meat into a bowl, add the chopped onion and ginger, soy sauce, cooking wine, pepper, sugar, salt, sesame oil and a little bit of water

4. Take the dough out and roll it into long strips

5. Divide it into small, even-sized pieces and roll them out into rounds that are slightly larger than the dumpling skins

6. Wrap an appropriate amount of the meat filling in the center and then close the mouth

7. Heat up a pan and pour in a little bit of oil, then add the meatballs to the pan and fry them until the bottom is golden brown

8. Pour in a little bit of water to cover the bottom of the pan and cover the lid with a lid and simmer for 8 minutes, until the water is dry. minutes, until the water dries up open the lid and sprinkle sesame seeds and chopped green onions and then fry it

Cooking tips 1, the meat should be selected between fat and lean pork is delicious, the water should be a small number of times to add and stir to the strength, eat up a better texture;

2, fillings can be added to the preferences of the vegetables and shrimp, crab roe, scallops, etc., to be more careful about some can be put in a bit of meat pi jellies to make the meat filling tender and succulent;

3, the filling is a good idea, but it is not necessary for you to add a little water, but you can also add a little water, so that you can add a little water. juicy;

3, simmering water do not have to put too much to just cover the bottom of the pot can be, simmering time depends on the size of the meat packet and the actual situation adjustments, if you do the head of the packet is relatively large, you can put the water to the packet 1/3 at the height of the time, but also appropriate to extend the simmering time, frying the fire is not too big Oh, or it will be very easy to scorch;

4, frying package can be personal preference to fry one side or fry both sides, in the bottom of the pan on the side also sprinkled with sesame seeds will be more flavorful oh.

I hope my answer is helpful to you