Homemade Pork and Scallion Dumplings Recipe
Family members all like noodle dishes. especially baozi. Whenever passing by a baozi shop, they always want to buy some, but the taste is often not as satisfying as expected due to their preference for lighter flavors. The outside baozi can be either too greasy or too salty, so it's better to make them ourselves.
Pork baozi
Dough ingredients:Wheatflour 400 grams,milk 240 milliliters, yeast 4 grams, salt 2 grams
Filling ingredients: pork 300 grams, two green onions,one egg, a little Sichuan pepper,ginger one piece, oyster sauce appropriate amount,soy sauce a little, sesame oil a little, salt appropriate amount, black pepper powder a little Pork baozi
Preparation method:1. Prepare all the ingredients. 2. Wash the Sichuan pepper and soak it in warm water with an appropriate amount of water.
3. In a bowl, add yeast and salt to the flour, gradually adding milk while stirring until a dough forms. Knead into a smooth dough, cover with cling film and let rise.
(Yeast and salt should not be directly in contact to prevent affecting fermentation;
milk can increase calcium intake and improve protein utilization; if you don't like milk, you can use an equivalent amount of warm water instead.
4. Grind the pork into a fine paste, chop the green onions and ginger finely. Combine them with the chopped eggs, add salt, black
pepper, soy sauce, oyster sauce, and pour some sesame oil over the chopped green onions.(The pork must be minced very finely to ensure smoothness; when chopping onions or garlic, keep a mouthful of water in your mouth to avoid irritation to the eyes. 5. Mix the filling ingredients well in one direction until it becomes firm and elastic, gradually adding the soaked Sichuan pepper water while stirring vigorously.)
Those who prefer a stronger taste can squeeze more moisture from the soaked Sichuan peppers into the filling.6. Let the dough rise to double its original size. 7. Knead the risen dough again, expel air, shape it into a long strip, cut into small portions and roll each into an oval shape. Place the filling on them, avoiding the edges.
(Keep the remaining dough covered with cling film to prevent drying out.
8. Fold the baozi like a box by sealing the top and bottom layers, use a bamboo stick dipped in flour to press down both ends as shown.9. Pinch together the two ends towards the middle, then adjust the shape to make sure it's tightly sealed.Pay attention to ensure that they stick firmly; mine separated during steaming. 10. Brush oil on the steaming tray and place the shaped baozi on it.)
11. Let them rest in a steamer for about 20 minutes, then steam until done. After steaming, let them sit undisturbed for three minutes before opening the pot.12. Here are the finished products.
Tips:
In the absence of a steamer, use a wok; cooking time varies based on size. Let them rest after steaming for three minutes before serving.
Gather the remaining dough and cover it with cling film to prevent it from drying out.
When wrapping, make sure to cover the exposed surfaces with cling film to avoid dehydration.
8. Fold the top and bottom edges together like a box, pressing down the sides using chopsticks as shown in the picture. Dampen the chopsticks with flour before pressing to prevent sticking.
9. Pinch both ends towards the center until they stick together, then tidy up the shape. Ensure that it is pressed tightly for secure adhesion; mine opened during steaming.Steam When it has dispersed.
10. Apply oil to the steaming rack in the steamer and place the wrapped buns on it.
11. Let them rest in the steamer for about 20 minutes before steaming until cooked, then let them sit for an additional 3 minutes before opening the pot.
12. Finished product image.
Tip: Use a steamer if you don't have a steaming box; adjust cooking time based on size and let it rest for about 3 minutes after steaming before opening the lid.
If you don't have a steamer, use a wok instead; the cooking time depends on the size. Steam for the recommended time and let it sit for about three minutes before opening the pot.
