steamed buns
My son likes to eat small dumplings, but rolling dough takes a lot of time. He suddenly thought that wouldn't it be good to make it with the current dumpling skins. After giving it a try, it was really good. That meat filling is specially made by me. The meat is just cut into small pieces, added with eggs and starch slurry, boiled first, and then steamed into small cages. Not only does it save time, but the meat filling is tender and delicious, the filling soup is full and chewy.
Recipe Recommendations
- dumpling skin several
- soy sauce two spoons
- sugar half a spoonful
- shallots second root
- eggs one
- starch two spoons
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for steamed buns
1
Cut the fresh meat into small dices, beat the eggs into liquid, starch and water, stir well.
2
Pour the egg liquid and wet starch into the diced meat and mix well and leave for half an hour.
3
Pour a small amount of oil into the pan and cook until 80% hot, add in the meat filling and stir-fry.
4
Add soy sauce and sugar to taste and continue to stir well. Add chopped green onion. Turn off the heat when the meat is 80% done.
5
Put the meat filling into a bowl and set aside.
6
Lay the dumpling skin flat and add appropriate amount of meat filling.
7
Make all the dumpling skins into small cages with stuffing.
8
Place the small cloaks in the pan and steam for ten minutes.
9
Turn off the heat and take out the pan.