The method for making Shanghai steamed dumplings
Shanghai steamed buns are a delicious and simple dish.but how to make them tasty is crucial in the process. Below, I will share the steps for making Shanghai steamed buns with our website's expert.1. Westar corn germ oil has a golden yellow transparency and a faint oil aroma; it’s perfect for frying without overpowering the flavor of the ingredients while maintaining nutritional value.2. Place medium wheat flour in a bowl, make a well in the center to add yeast, keep salt away from the yeast, pour 100g warm water, use an electric mixer to knead the dough, adding remaining warm water as needed. 3. Cover the dough with cling film and let it rise for half an hour.
4. After deflating, divide into 20 equal parts.5. Roll out each part of the dough evenly. 6. Distribute the meat filling evenly on the steamed bun skin.
7. Seal the edges like a regular steamed bun.
8. Pour an appropriate amount of Westar corn germ oil into a non-stick pan, rotate the pan to spread the oil evenly.9. Place the steamed buns with the seam side down in the pan. 10. Add more Westar corn germ oil around the edges and fry on medium-low heat until the buns puff up.11. When bubbles appear in the center, pour half a pot of boiling water into the pan. 12. Cover the pan and cook until most of the water has evaporated.13. Sprinkle sesame seeds over the top. 14. Continue cooking with the lid on until all the water is fully absorbed.
15. Remove from heat, achieving a golden-brown, crispy bottom.
16. Take a bite to enjoy the tender meat filling and thin skin.
17. Here are some tips:
18. Salt and yeast should be kept separate to prevent the yeast from losing its effectiveness.
19. The absorption of water by different brands of flour varies, so add warm water as needed.20. The meat filling recipe can be found in my "Fresh Meat Filling" post for reference.
21. If using meat and pork skin, mix them in a 1:1 ratio to give the buns more broth inside while keeping the meat tender.
22. Enjoy your homemade Shanghai steamed buns!Baozi Tighten the opening.
7.Flat-bottomed pan Pour an appropriate amount of Xi Wang corn germ oil into it, rotate the pan to distribute the oil evenly.
8. Place with the seam facing down in the flat-bottomed pan evenly.
9. Pour a little Xi Wang corn germ oil around the edge, then cook over medium-low heat until the buns puff up.
10. When there are no gaps in the center of the buns, pour in boiling water halfway. Cover the pan and simmer until most of the water is absorbed.
11. Sprinkle sesame seeds when most of the water has been absorbed. Continue covering to cook until all the water is fully absorbed.
12. Remove from heat; the bottom will be golden-brown and crispy.
13. Bite into a soft skin with tender filling.
14. Finished product image.
1Tips:
Salt and yeast should be mixed separately, otherwise the yeast may.
Different brands of flour have different absorption capacities; add warm water as needed.
For the meat filling, refer to my "Fresh Meat Filling" recipe.Recipe Making.
If there is meat Stock it can be mixed in a 1:1 ratio with fresh meat and stock; this will give the a juicy interior and tender meat.
