Pork dumpling with leek

Pork dumpling with leek

Introduction:

"This is the leek on my balcony. It's a lot to cut off. Let's make steamed buns. So I wrapped the dumplings of leek meat. After all, there is no pesticide and chemical fertilizer. The taste of leek is too pure and fragrant! Leeks have the effect of Tonifying the Yang and strengthening the body. Eating them often is good for your health. "

Production steps:

Step 1: remove the old leaves of leeks and wash them.

Step 2: wash leeks and dice.

Step 3: prepare the pork stuffing (I was stirred by the merchant)

Step 4: add June flavor soy sauce, ginger powder and proper amount of water into the meat filling, and stir evenly in one direction.

Step 5: then add the leeks.

Step 6: add salt and stir well.

Step 7: after adding yeast powder into the flour, pour in a small amount of water and stir into flour.

Step 8: knead into a smooth dough and ferment in a warm place.

Step 9: when the dough is full of honeycombs.

Step 10: knead and exhaust the fermented dough, cut it into small pieces, roll them into small cakes, and then add meat stuffing to each small cake to make baozi.

Step 11: after waking up for 10 minutes, put the steamed buns in the drawer covered with cloth, put them in the pot with cold water and steam them for 20 minutes.

Step 12: Look! The steamed buns are ripe. Don't rush to open the lid of steamed buns. Turn off the heat and steam for 1 minute to prevent the buns from shrinking.

Materials required:

Leek: 500g

Pork stuffing: 250g

Flour: 500g

Yeast powder: 6 g

Ginger: right amount

June fresh special soy sauce: appropriate amount

Salt: right amount

Note: 1, gastrointestinal function is not good people should eat less. 2. When mixing the meat, add the right amount of water and stir in one direction. In this way, the water can be evenly eaten into the meat stuffing, so that the stuffing is fresh and tender, not dry, not firewood. 3. Don't roll the bun too thin, and leave a slightly thick place about the size of a dime in the center. In this way, the bottom of the bun is not easy to break, and the skin will not be too thin to cause the skin to be penetrated by the meat stuffing and affect the hair of the surface. 4. After steamed bun, don't open the lid in a hurry. Turn off the fire first, and then steam for 1 minute. Opening it at this time can prevent the steamed bun from shrinking. 5. Cold water on the pot, can give steamed stuffed bun a chance to start.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh