Mini steamed buns
Ingredients: dumpling skin
Recipe Recommendations
- dumpling skin appropriate amount
- pork 300 grams
- lotus root appropriate amount
- chives appropriate amount
- ginger appropriate amount
- water starch appropriate amount
- salt 2 teaspoons
- soy sauce 1.5 spoon
- cooking wine 1/2 spoon
- white sugar 1 teaspoon
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Mini steamed buns
1
Stuffing map. (Pork, lotus root, onion, ginger)
2
Remove the fat meat and cut it into dices. Peel the lotus root and cut it into dices.
3
First cut the lean meat into small pieces.
4
Chop into finer meat paste. (About 7 points of satisfaction are enough)
5
Add diced lotus root and chop until basically blended with the meat.
6
Add the diced fat.
7
Chop until the three are integrated.
8
Put the chopped meat paste into a deeper basin, add salt, soy sauce, cooking wine, white sugar, chopped ginger, and chopped green onion, stir well, then add appropriate amount of water starch in portions and stir until slightly strong.
9
Stir the meat filling. (I took out half and used the other half for cooking)
10
Take a piece of dumpling skin, wrap in appropriate amount of meat filling, and use your index finger to rub a little water on the edge of the dumpling skin. (Because the dumpling skins I bought have more dry powder on them, which makes it easy to wrap)
11
Start slowly folding from the right hand side.
12
Until you finish making a steamed bun.
13
The wrapped buns are placed at intervals. When they are wrapped until the pot can be steamed, they can be steamed first, because these are dumpling skins and do not need to be awakened.
14
Place the wrapped buns in steaming, bring to a boil over high heat and steam for about 5 minutes.
15
The steamed buns are delicious and the dipping sauce is delicious.Mini steamed buns Make Tips
Poetic heart phrase: 1: Pork is suitable for choosing three fat and seven lean front leg meat. It is not suitable for using lean meat entirely. 2: Adding appropriate amount of lotus root will make the meat filling more crunchy. 3: The filling of the steamed buns does not need to be stirred until it is particularly strong. It is generally fine, so that the taste will be fluffy. 4: Because this is not a steamed bun made of dough, you don't need to wake it up after wrapping it, just steam it directly.