Vegetable meat dumpling(shu cai rou xian bao )

Vegetable meat dumpling

Introduction:

"I've been eating rice for nearly 20 years, but now I can't do without pasta... In summer, when I'm lazy and don't want to go out, I eat steamed buns by myself at home. In fact, the stuffing is whatever you want. Leek and celery can replace the vegetable part, wrapped with noisy and soft dough

Production steps:

Step 1: pour the flour into the basin, add some water and a pinch of sugar to the yeast, let it stand for about four or five minutes, and pour into the flour;

Step 2: knead into smooth dough, cover and ferment to twice the size;

Step 3: wash and chop the cabbage, add a small amount of edible oil and mix well;

Step 4: wash and chop carrots;

Step 5: Mince Pork, do not have to chop into mud, more delicate can, 3 fat 7 thin meat is delicious;

Step 6: add appropriate amount of salt and flour, mix well;

Step 7: take out the fermented dough, knead it evenly and exhaust; take small dosage and roll it into dough;

Step 8: put in the right amount of stuffing and wrap it up;

Step 9: prepare all the steamed buns in turn and put them into the steamer to wake up for about 10-15 minutes;

Step 10: start steaming with cold water, steam over high heat, steam again for about 15 minutes, and turn off the heat;

Step 11: steam for another 5 minutes, remove the cover and eat!

Materials required:

Flour: 200g

Carrot: one

Cabbage: right amount

Pork: moderate

Raw powder: appropriate amount

Oil: right amount

Dry yeast: 3G

Salt: right amount

Sugar: a pinch

Note: 1. When mixing noodles, you can first take a small amount of hydrated yeast, and then add a little water to the right hardness, which is easy to control the amount of water; 2. After wrapping the steamed buns, you need to carry out secondary fermentation, so that the steamed buns are more full and soft; 3. Higher temperature in summer, faster fermentation, lower temperature in winter, the corresponding fermentation time will increase.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: light

Chinese PinYin : Shu Cai Rou Xian Bao