Mini buns with thin skin and big stuffing

Mini buns with thin skin and big stuffing

Introduction:

"Sometimes I want to eat steamed buns, but I don't want to make noodles. I go to the noodle shop to buy dumpling skins to make Mini dumplings. As long as you chop the meat, you will soon get delicious steamed buns. Moreover, the real skin is thin and the stuffing is big ~! "

Production steps:

Step 1: filling diagram. (pork, lotus root, onion, ginger)

Step 2: take off the fat and cut it into small cubes. Peel the lotus root and cut it into small cubes.

Step 3: dice the lean meat first.

Step 4: chop into fine minced meat. (about 7 points of satisfaction)

Step 5: add diced lotus root and chop until it is blended with the meat.

Step 6: add the diced fat.

Step 7: Chop until the three merge.

Step 8: put the chopped minced meat into a deep basin, add salt, soy sauce, cooking wine, sugar, ginger and onion, stir well, then add appropriate amount of water and starch in several times, and stir until slightly strong.

Step 9: stir the meat. (I take out half and use the other half for cooking)

Step 10: take a piece of dumpling skin, wrap in the right amount of meat, and use the index finger to smear a little water on the edge of the dumpling skin. (because there is more dry powder on the dumpling skin, which is easy to make.)

Step 11: fold slowly from the right side.

Step 12: until a bun is finished.

Step 13: the steamed buns are placed across the buns. When the buns can be steamed to the full, you can steam them first, because they are dumpling skins, so you don't need to wake up.

Step 14: put the steamed buns into the steamer, bring to a boil and steam for about 5 minutes.

Step 15: steamed steamed buns are delicious to dip in.

Materials required:

Dumpling skin: right amount

Pork: 300g

Lotus root: right amount

Chives: right amount

Ginger: moderate

Starch: appropriate amount

Table salt: 2 teaspoons

Soy sauce: 1.5 tbsp

Cooking wine: 1 / 2 teaspoon

Sugar: 1 teaspoon

Note: 1. Choose lean pork. Not suitable for all lean meat. 2: Adding the right amount of lotus root will make the meat taste more crisp. 3: The stuffing of steamed buns doesn't need to be stirred until it's very strong. Generally, it's OK, so the taste is a little fluffy. 4: Because this is not a steamed bun made of steamed dough, you don't need to wake up and steam it directly.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh