fried dumplings(shui jian bao )

fried dumplings

Introduction:

In the process of cooking, water fried bread integrates boiling, steaming and frying. Just out of the pot, the fried dumplings are golden in color, crispy on one side and soft and tender on the other. They are crispy but not hard, fragrant but not greasy. They taste delicious and delicious. The diners are full of praise and are famous all over the world. "

Production steps:

Step 1: prepare the ingredients

Step 2: dry yeast powder into the bowl, and then add the right amount of warm water. After standing for 10 minutes, pour into the flour and make a smooth dough. Then cover with plastic wrap and ferment for about an hour.

Step 3: cut 30g ginger into slices, put it in a small bowl, add 50ml water and soak for one hour. Cut 100g scallion into strips and soak in 50ml water for one hour. Cut the remaining green onion and ginger into small pieces.

Step 4: break up the mince and add sesame oil. Then stir in one direction.

Step 5: put ginger water and onion water into the meat filling three times. Every time you put a little water, you should stir vigorously in one direction until all the water is absorbed and the meat is strong. Then add soy sauce, salt, chicken essence, 10 ml of cooking oil, stir well in one direction.

Step 6: put the minced ginger and onion into the meat respectively, and stir well in one direction.

Step 7: when the dough is fermented to twice the original volume, it will be fermented.

Step 8: take out the dough and knead until the surface is smooth.

Step 9: divide the dough into 50g small dough.

Step 10: roll the dough into a cake.

Step 11: put the stuffing in the middle of the pie and wrap it into buns. Put a small amount of cooking oil into the pan, and then put the steamed buns into the pan.

Step 12: pour about 50 ml of water into the pot, and then cover the pot. Cook over low heat for about 12 minutes.

Step 13: when out of the pot, sprinkle some black sesame seeds.

Materials required:

Flour: 400g

Pork stuffing: 400g

Ginger: 40g

Scallion: 200g

Dry yeast powder: 4G

Edible oil: 20 ml

Salt: 4 g

Chicken essence: 3 G

Sesame oil: 5 ml

Delicious soy sauce: 5ml

Black Sesame: 5g

Note: when mixing stuffing, always stir in one direction. Stir until the meat is strong enough.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shui Jian Bao