How to make pork dumplings: A complete guide to making pork dumplings.
Raw meat Steamed bun The taste is very good, learn about the steamed bun Meat steamed bun Recipe, you can make delicious steamed buns at home. To make delicious meat steamed buns, the most important thing is the raw meat Steamed bun filling Recipe! Do you want to learn the recipe for meat steamed buns? Then let's take a look together!
Egg yolk Recipe for meat steamed buns
Ingredients Preparation
300g of fermented dough, 6 fresh egg yolks,Pork 200g of minced meat.
2 tablespoons of rice wine;Half a tablespoon of salt and sugar,Soy sauce 2 tablespoons, 1 tablespoon of sesame oil.
Recipe for meat steamed bun filling
1. Put fresh egg yolks in a bowl and mix with ingredient A, then fry in hot oil over low heat until cooked, remove and cool, cut into small pieces, and reserve.
2. Add ingredient B and half a cup of water to the minced pork and mix until viscous, then add the salted egg yolks from step 1, making the filling, and refrigerate.
Recipe for steamed buns
1. Cut 30g of fermented dough into portions, then roll each into a round dough, then place a suitable amount of filling into the dough, and make sure each filling has salted egg yolk;Next, slowly pinch and shape it into a steamed bun, and then cover it with a damp cloth for a short time.
2. Place the steamed bun in a water that has been boiled Steam in a steamer, steam for about 10-12 minutes.
Recipe for scallion and meat steamed buns
Ingredients preparation
Low-gluten flour 1000g,sugar 200g, 15g baking powder, 8g yeast,milk 100ml, 350ml water,lard 10g.150g of chopped green onions,mushrooms 100g, 500g of minced pork, 150g of mung bean sprouts, 3g salt, 4g sugar,MSG 3g.
Minced pork: pork five-spice pork 500g, 3g salt,chicken powder 7g, 10g sugar, 12g cornstarch, 100ml water, 8ml alkaline water, 25ml edible oil, food powder,pepper and appropriate amount.
Recipe for meat steamed bun filling
Chop the pork belly, add salt, food powder, alkaline water and knead until it forms a gel, then add water while stirring, wait for the water to penetrate the meat, add salt, chicken powder, sugar, cornstarch and pepper, and mix. Add edible oil and mix, and freeze and ferment for 5 hours.
Recipe for steamed buns
1. Mix minced pork and mung bean sprouts, chopped mushrooms, and chopped green onions, then add salt, sugar, and MSG.
2. Mix low-gluten flour and baking powder, add sugar, yeast, milk, lard, and water into the dough ingredients, and stir until the sugar and yeast are dissolved, then mix with the remaining flour and knead into a dough.
3. Press the dough into a smooth state, fold and proof for a few minutes, then roll it into a rope, and divide it into 30g portions, and then roll it into a round dough.
4. Place filling into the dough, pinch into a cage shape, tighten the opening, and let it ferment for 45 minutes, then steam in a steamer for 8 minutes.
Cabbage Recipe for steamed buns
Ingredients preparation
250g of fermented dough, 150g of minced pork.Large cabbage 200g. Chopped green onions,ginger minced, soy sauce, salt, MSG, five-spice powder, sesame oil, all appropriate amount.
Recipe for meat steamed bun filling
Cut the large cabbage into small pieces, and mix with a little salt, and marinate for a while, then squeeze out the water, and mix with the minced pork, and add all the seasonings.
Recipe for steamed buns
1. Knead the fermented dough into 4 equal portions, and roll them into round doughs, and then place the minced pork and cabbage filling into the dough, and pinch into flower-shaped buns, and reserve.
2. Take one microwave special steamer, pour in boiling water in the container, place a steamer rack, and place the steamed buns on it, and put it into the microwave to heat for 3 minutes.
Tips
1. Pre-coat the steaming basket with a thin layer of oil to prevent the dumplings from sticking and breaking after cooking. If using pre-frozen dumplings, dip them in cold water before steaming to prevent them from becoming dry and shriveled.
2. The water in the steamer should be hot water, preferably boiling water.
3. Regarding timing, you can experiment with the first batch to see what cooking time works best at high heat, and the second batch will definitely be even better.
