Pork and green onion fried buns
By KaleighStark
Ingredients: soy sauce,salt,sesame,shallots,white sugar,cooking wine,sesame oil,Jiang,flour,water,oil,yeast,green onions,oyster sauce,qingshui,pork stuffing,shisanxiang
Recipe Recommendations
- flour 250 grams
- yeast 3 grams
- white sugar 10 grams
- oil 5 grams
- qingshui 135 grams
- pork stuffing 260 grams
- green onions 40 grams
- shallots appropriate amount
- sesame appropriate amount
- water appropriate amount
- Jiang 6 grams
- soy sauce appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- shisanxiang appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
Steps for Pork and green onion fried buns
1
Cut the onion and ginger into the ground, make sure to chop it into pieces.
2
Water filling: Add a small amount of water to the meat filling, use chopsticks to stir in the same direction, until the water disappears, add water, repeat this 3 to 4 times until the glue starts. Add minced ginger, soy sauce, cooking wine, oyster sauce, thirteen spices, salt, and oil to the meat filling to taste, and then add a small amount of sesame oil to enhance the aroma of the meat filling.
3
Finally, put the chopped green onions on the meat filling, don't mix it until you start making steamed buns before stirring.
4
Dissolve the yeast with clear water and let it rest for a few minutes.
5
Mix flour, sugar and oil well.
6
Pour the yeast water into the flour and stir with chopsticks until the water disappears.
7
Use your hands to knead the flour into a "three light" state. (Face light, basin light, hand light)
8
Cover with plastic wrap and relax for 5 minutes before placing it on the panel for shaping.
9
Divide the dough evenly into small portions.
10
Take a portion and roll it into a thick skin in the middle and thin skin around.
11
Add the filling about the weight of the dough.
12
Wrap it into steamed buns. It's really ugly, and everyone can't see it, can't see it.
13
Gather. The one on top was wrapped first and has become fat.
14
Add a small amount of oil to the pan to cover the bottom of the pan. Add steamed buns and fry over medium heat.
15
Fry until the dough is golden brown, and add water.
16
My steamed buns are very big. Add water to one-third of the height of the steamed buns and boil over high fire.
17
Sprinkle with chopped green onion and sesame seeds. It looks better with black sesame seeds, and the taste is not bad.
18
Cover the pot, turn to low heat, and simmer until the water is basically dry. The buns are too big to cook easily, so you can repeat them with water. Open the lid after ripening and heat over medium heat until all the water disappears.Pork and green onion fried buns Make Tips
Note: 1. If you like to eat soup with too much, you can add jelly to the filling. 2. The chopped green onion must be mixed with the meat filling before wrapping, so that the flavor of the green onion can be fully preserved. 3. The time to fry the steamed buns must be enough. It took me nearly 20 minutes to fry them completely. The smaller ones shouldn't take so long. In the past, when making steamed buns, I always had to fully ferment the dough before wrapping it. This time, I only soaked the dough for 5 minutes. The finished steamed buns entered the pot after about 20 minutes. The finished product had a completely fermented taste. This method of wrapping and then fermenting can save a lot of time compared with the original method, and it should also be suitable for steaming steamed buns.