Fresh Meat Onion Buns Recipe
Fresh meat Onion Packets are traditional delicacies.Recipe They can often be seen in many restaurants and eateries. The fresh meat and onion packets come in various styles with diverse flavors, widely loved by everyone.almost drips out; let's learn how to make this dish together with Cooking Network us!
Fresh Meat and Onion Packet Ingredients Introduction
Main ingredients:
All-purpose flour (400 grams)(400 grams)Pork mince (300 grams) Onion (one) Diced spring onion (one) Wheat corn oil ( ) Auxiliary ingredients:
Yeast (4 grams)
Tablespoon of sugar (one tablespoon) Warm water (230 milliliters) Tablespoon of ginger ( ) Oyster sauce (one tablespoon) Soy sauce (one tablespoon) Cooking wine ( )White pepper powder ( ) Salt ( ) Five-spice powder ( ) Steps for making fresh meat and onion packet:1. Prepare filling ingredients (wash the onion and spring onion, place them in the freezer, take them out after half an hour) 2. Prepare
Dumpling
skin materials
3. Mix yeast with sugar in warm water, let it stand for five minutes 4. Gradually add yeast water to flour while stirring with a spoon until the mixture forms large lumps without dry flour 5. Knead into dough, cover with plastic wrap and let it rise in a warm place
6. Mix oyster sauce, soy sauce, cooking wine, white pepper powder, salt with meat mince, add minced ginger, stir well, add some water to mix the meat until it gets firmer
7. Chop onions and spring onions into small pieces; notice that frozen onions and spring onions do not irritate the eyes
8. Add chopped onions and spring onions to meat mince, add five-spice powder
9. Pour "Xi Wang corn germ oil" in and stir well Dumpling filling Mixed well
10. The dough has risen (the dough should double its size; poke it with a finger and there is no rebound)
11. Dust the work surface with dry flour, knead the dough until smooth (about twenty minutes)
12. Divide part of the dough into long strips, cut them into equal portions
10.13. Roll each portion into a thin round sheet, thicker in the middle and thinner around the edges 14. Place an appropriate amount of filling at the center of the dough
15. Seal the edges by pinching them up
16. Repeat until all are sealed; use both hands to shape each dumpling
17. All done, cover with a wet cloth for secondary fermentation; when the portions have clearly expanded, place them on the steamer tray
Steam,
put the steamer tray in a pot of boiling water and steam for twenty minutes, then let it sit for three more minutes before removing
19. The dumplings are done!
Come and eat!
Final image Tips: Precisely measured the amount of water used; according to the absorbency of your flour, adjust the water quantity accordingly;
Frozen onions and spring onions do not irritate the eyes when chopped;
The salt should be added based on personal taste;
You can make more than needed and store in the freezer for convenience.
2Tip:
This time, I measured the water precisely; adjust the amount based on the absorbency of your flour. Freezing the onions and scallions makes cutting them less irritating to the eyes. Adjust the salt to your personal taste. You can steam more than you need at once and freeze it for easy access later.
