Leek and Shrimp Stuffed Buns
by _蒍鉨 become good 々
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Low-gluten flour is added with yeast, salt, sugar, edible alkali
2. Add a small amount of water several times and stir to form dough and knead it into dough
3. Add lard and knead the lard and dough to form a smooth dough
4. Cover the kneaded dough for proofing
5. After buying the shrimp, peel off the shell and take out the shrimp, add a little cooking wine and marinate for a while
6. Cut the foreleg meat and mince
7. Wash and chop the leeks, add a little peanut oil and mix well
8. Add meat, shrimp, light soy sauce, egg, star anise powder, salt, chicken essence, cooking wine, and sesame oil to the bowl and stir evenly until the gum is formed
9. Add the leek and shrimp meat filling and stir together to form a filling
10. The dough is fermented to twice its size and honeycomb shape, sprinkle a little flour to knead the dough to exhaust
11. The kneaded noodles are rubbed into long strips and cut into small noodles
12. Roll out into a thin dough on the thick side in the middle
13. Wrap the stuffing, squeeze it tightly
14. Put the wrapped raw embryos on the steaming rack, and leave them to ferment for about 20 minutes. Put the pot on high heat and steam for 20 minutes, turn off the heat, wait 5 minutes before uncovering.
15. Finished product.
16. Finished product.
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