Bean and pork dumplings(dou jiao zhu rou tang bao )

Bean and pork dumplings

Introduction:

"There are a lot of beans growing in the vegetable fields planted by my mother at home. There are many ways to eat beans, such as pickled beans, dried beans, fried beans and so on. Today, I use them to make stuffing and soup dumplings."

Production steps:

Step 1: chop the pork into mince.

Step 2: add salt to the meat, add a small amount of water to the meat in three times, stir the water into the meat in the same direction with four chopsticks, and stir until the meat is sticky.

Step 3: after the meat filling is watered, add cooking wine, soy sauce, soy sauce, ginger mud, and stir well.

Step 4: add sesame oil, stir well, cover with plastic film and refrigerate.

Step 5: remove the head and tail of beans and wash them.

Step 6: blanch the beans in the water pan, take them out and put them in cold water for a while, drain the water and cut them into small pieces.

Step 7: squeeze the beans dry, put them into the seasoned meat, add a small amount of salt and sesame oil, mix well and refrigerate.

Step 8: first pour boiling water into the flour, stir it with a rubber scraper to make a loose dough, then pour in cold water, mix evenly, knead it into dough by hand, cover it with wet drawer cloth or plastic wrap, and relax at room temperature for more than 20 minutes.

Step 9: take out the dough, divide it into 2 parts, rub the dough into long strips by hand, cut it into about 20g small dough, and knead it round.

Step 10: flatten each dough with the palm of your hand and roll it with a rolling pin to form a thick dough in the middle and a thin dough around.

Step 11: put the stuffing in the center of the dough and wrap it like a bun. It's my first time to wrap it. It's not very beautiful.

Step 12: put the package on the wet drawer cloth and put it directly into the steamer.

Step 13: Boil the water. Put on the steamer and steam over high heat for about 15 minutes.

Step 14: steamed dumplings are ready to eat.

Materials required:

Beans: right amount

Pork: moderate

Flour: right amount

Salt: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Soy sauce: right amount

Ginger: right amount

Note: 1, the final addition of sesame oil in the meat, can form a protective film in the outer layer of the meat, in order to avoid the later added vegetables and seasoned meat contact and water. 2. Adding sesame oil after mixing vegetables is mainly to increase the smoothness of stuffing, and secondly to prevent the moisture leakage of vegetables. It can also be replaced by other edible oils.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Dou Jiao Zhu Rou Tang Bao