Bun Dumplings

Name: Bun Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Carrot shreds; 50g Vegetable oil; 600g Pork filling; 1500g Medium coarse cornmeal; Some Soy sauce; Some salt; Some boiling water

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Bun dumplings, also known as vegetable dumplings. Bao is a verb, which means the action of making this food; while the dish is a noun, which means the filling of this food. No matter how you call it, it was a common staple food in old Beijing in the past and a staple food for ordinary people. The outer skin is blanched with thick cornmeal. The filling can change with the season. Why not use fine cornmeal? Because the cornmeal is too thin, the wrapper has poor ductility and is easy to crack; and the taste becomes sticky after steaming, and it doesn't taste so pleasant. So be sure to use the medium-coarse cornmeal that has the ballast on the noodles. This is sold in grain shops and is easy to find. The stuffing can be prepared with fresh vegetables or dried vegetables after soaking. Fresh vegetables should be selected with less soup, otherwise a lot of soup will leak out during the steaming process, which will cause the whole dumpling to collapse. Yes, it will collapse. It is a dumpling when it goes in, and it becomes a mess when it comes out of the pot. Dried vegetables can be dried shredded radish, dried cabbage, after washing, soaking, and then mixing with meat. The large fillings that have sucked enough broth, plus the thin and slightly rough cornmeal crust, hey, this coarse grain has simply sublimated to the stage of "deliciousness on earth". "

Ingredients

Bun Dumplings

1. After washing the radish, rub it into filaments with a wire grater, boil it in a pot of cold water for 5 minutes, then remove it and let it cool, and then remove the excess juice.

2. Add the boiled water to the medium-coarse cornmeal and stir it with chopsticks to form a state without dry powder and agglomerates. Don’t worry about mixing them into agglomerates. Just let the water slowly be inhaled by the cornmeal; this is best to be 40 minutes in advance Start making it from left to right so that the cornmeal is soft and won’t crack

3. Pour vegetable oil into the wok, pour the pork stuffing into the stir-fry

4. Salt, light soy sauce, soy sauce can be added according to taste, other seasonings such as green onion and ginger can be omitted

5. Cut the dried radish shreds with a knife a few times to shorten it, and then mix it with the meat evenly

6. The cornmeal has already sucked enough water and cooled down. Take a large piece and pat it into a thick round cake.

7. Pat the thick round cake into a slightly thinner crust

8. Grab the stuffing with your hands and buckle it on the crust

9. Hold the pie crust with both hands and make the dough into a bowl shape, and the thumbs of both hands play the role of pressing the filling

10. While turning around, leaving only the top mouth at the end

11. Use your fingers to pinch it together so that there are no gaps. At the same time, be careful not to leave air in it, or it will crack when it is steamed and expanded.

12. Large dumplings or round or oval, completely random

13. Pack a drawer

14. Another drawer

15. After the fire is boiled, steam it for 30 minutes. Because the stuffing is cooked, it will become soft due to too much water vapor after too long, and it will collapse after a long time.

16. It's round and can't finish it by yourself

17. Thin-skinned stuffing

Tips:
The cornmeal must be medium thick, and use it after boiling it with boiling water; The fillings can not be used in soup, fresh and dried vegetables will be soaked; large dumplings are not good enough, you can practice small ones; steaming time depends on the dumplings To adjust the size.