Alfalfa Pork Steamed Dumplings

Alfalfa Pork Steamed Dumplings

1. Put flour, yeast, and warm water into a basin, knead it into a moist dough, cover it with a damp cloth; at the same time, remove the old stalks of alfalfa;

2. After washing, blanch in water, pass in cold water, squeeze dry water, and chop into fine pieces;

3. Pour a proper amount of oil in the wok, fry the meat, add soy sauce, salt, and oyster sauce to taste; then pour the alfalfa chopped into the pan and stir evenly;

4. The dough that has been kneaded in advance is twice as large as the original. Dip your fingers in flour and poke a hole on the top without collapsing or shrinking, and the dough will be fermented successfully;

5. Take out the dough and place it on a kneading mat, sprinkle it with flour and knead it smoothly, then knead into long strips, cut into uniform size, and roll it into a round crust with a thinner edge and a thicker middle;

6. Take an appropriate amount of stuffing and put it on the round crust;

7. Make buns or dumplings according to your own method;

8. Put the wrapped big dumplings in a steamer covered with wet cloth, cover for 20 minutes, wait until the dumplings are slightly enlarged and rounder than before, turn on high heat, and steam for about 20 minutes;

9. Turn off the heat and simmer for 5 minutes before removing the lid.

10. The alfalfa pork steamed dumplings are so fragrant.

Tips:

1. Use yeast to make the dough. The amount of water in the dough should be adjusted according to the water absorption rate of the flour. In fact, it can be soft or hard, but the finished soft dough is not easy to shape.
2. Filling after the alfalfa is blanched, it is not easy to produce water and tastes more fragrant.
3. Use raw or cooked meat filling as you like.
4. The steaming time depends on the size of the steamed buns/dumplings and the raw and cooked meat fillings.