Liuye steamed stuffed bun

Recipe Recommendations

• yeast appropriate amount
• medium-gluten flour appropriate amount
• water appropriate amount
• cabbage appropriate amount
• pork appropriate amount
• eggs appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• sugar appropriate amount
• pepper appropriate amount
• salt appropriate amount
• sesame oil appropriate amount
• MSG appropriate amount
• soy sauce appropriate amount

• original
• steamed
• several hours
• ordinary

Steps for Liuye steamed stuffed bun

1

First take 10 tablespoons of flour and dough into a kneading basin, then take a bowl of warm water, and add a small amount of sugar. This is to make the dough taste sweet and increase the sweetness of the starch in the mouth. Add 1 teaspoon of yeast and mix well. Pour the yeast water into the flour and knead it into a smooth dough, paying attention to moderate hardness.

2

Cover with plastic wrap and ferment. Generally, about 1 hour is enough in summer, but if the weather is cold, it will take 2-3 hours or more. Here is a good way. You can put hot water on the baking sheet, then put it in the oven, and place the grill on the baking sheet. You can preheat the oven to 170 degrees for 2-3 minutes, and then add the dough. The pot is placed on the grill, close the oven door, and ferment, so that the dough fermentation time can be greatly shortened, usually about 40 minutes.

3

The dough is leavened in the oven. To check whether the fermentation is good, just look at the time when a small groove appears when you press your finger and does not bounce up. At this time, the dough will also exude a charming sweet wine flavor.

4

This time can start preparing the filling. Chop cabbage, add a small amount of salt, let stand for a while, squeeze out the water, put it into a seasoning basin, then add pork, shredded onions, shredded ginger, a small amount of pepper powder, salt, monosodium glutamate, soy sauce, sesame oil, and eggs and mix well. The egg is put here because it makes the filling more moist, so that after steaming, the filling will not spread out because it is too dry, which will affect its taste. (This step can also be carried out in advance and during the dough fermentation, which can save more time ~)

5

Place the fermented dough on a chopping board to exhaust, rub it into cylinders, and cut it into equal pieces of rice.

6

Then press the Ji Zi flat and stick it into a slightly thin leather on all sides and a slightly thick leather in the middle. Be careful not to make the leather too thin. It is not a dumpling, but the skin of the steamed buns should still be a little thick.

7

Haha, you can wrap it next. I like this step most, because you can play it to your heart's content and wrap it into whatever shape you want. It feels like playing with plasticine when I was a child. Hehe. But this time it was still reasonable. Dig a large piece of the stuffing and place it in the center of the leather, then pinch one end tightly, pull the leather on the left and the leather on the right, and wrap it into willow leaves. Maybe when I said this, you don't know how to wrap it. You can watch the online videos and search for it, because you may have to watch the process with your own eyes and guess how to wrap it, but if you feel troublesome, just wrap it according to your preference, triangular, rectangular, bunny, etc. Do whatever you like.

8

Cover the semi-finished steamed buns with plastic wrap and allow them to ferment again. The time will be about 25-30 minutes. If the weather is cold, it can be extended appropriately.

9

Boil the water in the pot, put it on the steaming rack, and remember to put gauze or the like, otherwise it will be difficult to remove it from the steaming rack after steaming. If you use gauze, please remember to wet it with water beforehand. After the water boils, put the steamed buns in. When putting in, remember to leave a certain gap between the steamed buns, so that during the steaming process, the steamed buns will expand and will not stick together.

10

After steaming over high heat for 15 minutes, adjust to medium to medium heat and steam for 2 minutes, turn off the heat, and let it simmer in the pot for 5 minutes to prevent the steamed buns from shrinking once they come into contact with cold air.

11

The exciting time is here. At this time, you can see the finished steamed buns. It's the first time I made them, but they don't look particularly good. Please forgive me.

Liuye steamed stuffed bun Make Tips

Recipe Categories

• staple food
• home cooking