Shanzhen meat dumplings
Ingredients: chicken essence
Recipe Recommendations
- minced pork 550 grams
- black fungus 185 grams
- mushrooms 70 grams
- flour 1000 grams
- water 520 grams
- Jiang appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- salt appropriate amount
- sugar 60 grams
- chicken essence 15 grams
- yeast 12 grams
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Shanzhen meat dumplings
1
Prepare the filling.
2
Add shredded green onion, shredded ginger, cooking wine, salt, sugar, and chicken essence to the meat paste and mix well.
3
Add small amounts of water in batches, and stir clockwise with your hands to allow the meat paste to fully absorb the water, and stir until the meat paste is elastic.
4
Use a cooking machine to beat the soaked mushrooms and black fungus into mud.
5
Put the mushroom puree and black fungus puree into the stirred meat paste and mix well.
6
This is the mixed filling, covered with plastic wrap and placed in the refrigerator for later use. The bear was left overnight.
7
Prepare the dough: Use the chef's machine to knead all the ingredients into a smooth dough.
8
Carry out basic fermentation in a warm and humid place.
9
Let's exhaust the dough, rub it into long strips, and divide it evenly into small doses.
10
Roll out the small ingredients into a round dough sheet with a thick middle and thin edges, wrap in the stuffing, and wrap into the shape of a steamed bun.
11
Place it in a steamer covered with wet gauze to wake up.
12
After boiling the water, steam for 12 minutes.
13
Take a bite! Delicious!
14
It's also good to make fried buns. The method of making them is the same, except that the mouth should be closed down and the mouth should be tightened. After waking up, put them in a frying pan and fry them until they are done.
15
Fried buns, but my son still likes to eat steamed buns.Shanzhen meat dumplings Make Tips
1. The dough used to make steamed buns does not need to be kneaded to the expansion stage like the dough used to make bread, and it just needs to form a smooth dough. 2. When mixing the mushroom puree and black fungus puree if it is too dry, add some water, but not too much. 3. Adding water to the meat paste can make the meat more tender and smoother. How much water you add depends on your own technique. It is recommended that novices not add too much, because if you add it poorly, it will cause the water and meat to separate, which makes it difficult to wrap the filling. 4. Don't open the lid immediately after steaming steamed buns, hold it for 2 or 3 minutes before opening the lid, otherwise the buns will retract and it will not be smooth!