Thin skinned steamed buns
By VicentaLakin
Recipe Recommendations
- lamb shank 400 grams
- onion 500 grams
- sheep oil 100 grams
- flour 500 grams
- salt appropriate amount
- oil appropriate amount
- cumin powder appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- bitter taste
- steamed
- several hours
- senior
Steps for Thin skinned steamed buns
1
Ingredients: skin tooth flour salt mutton leg meat sheep oil chicken essence clear oil pepper powder cumin powder
2
The proportion of mutton leg meat and mutton oil: 2/3 mutton oil 1/3, the ratio of onion to meat: 1:1, cut the selected ingredients into small tints for later use
3
Use appropriate flour and salt to mix the dough. The dough must be hard and not too soft. The salt must be appropriate. Mix the dough into a smooth dough, cover with plastic wrap, and wake for 20 minutes.
4
Mix the cut ingredients with appropriate amount of salt and chicken essence water clear oil well, then add some cumin powder and black pepper powder, stir well
5
Pull the awakened dough to the size of your thumb and roll it into a round dough sheet. The thinner the skin, the better. Put an appropriate amount of meat filling on the dough sheet and wrap it into a cockscomb shape.
6
Boil water in a steamer over high heat, brush the bottom of the cage with clear oil and place the wrapped buns into the steamer
7
Steam over high heat for 20 minutes
8
The color is white and shiny, the skin is as thin as paper, the meat is tender and oily, accompanied by the strong sweet taste of Xinjiang onions (Piyazi), and it is very delicious and refreshing.
9
Generally, sprinkle with pepper and onions and eat togetherThin skinned steamed buns Make Tips
The thinner the skin, the better. The mutton should be made with fresh leg of mutton. There should not be too much salt when kneading the dough, but the tenacity of the skin should be maintained a little bit. You can add some pepper and shredded onions when eating, so that the appetizer is not greasy.