Steamed Dumplings

Steamed Dumplings

by Yoha Kitchen

4.8 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

The meat filling I used is not too fat, not too fat, and not greasy to eat. But less oil means less soup. Although it has the same proportion of water, it tastes fresh enough.

Ingredients

Steamed Dumplings

1. Use flour, water, and a pinch of salt to make a soft dough, let it stand for a while, then knead it smoothly, put it in a safety bag, and put it in the refrigerator overnight;

Steamed Dumplings recipe

2. Put ginger powder, salt, sugar, light soy sauce, dark soy sauce, chicken essence, and sesame oil into the pork filling; stir well and wear gloves;

Steamed Dumplings recipe

3. At the beginning, pour a part of the water; add water several times and mix thoroughly each time. The final minced meat looks like this. Put it in a fresh-keeping bag and put it in the refrigerator; pour a total of 450 grams of water.

Steamed Dumplings recipe

4. Take out the dough the next day and knead it twice to produce the film;

Steamed Dumplings recipe

5. Roll the dough into long strips and cut them into suitable size, which is slightly larger than the dumpling wrapper;

Steamed Dumplings recipe

6. This is the minced meat taken out of the refrigerator, it won’t freeze very hard when put in a fresh-keeping bag; dig a piece of minced meat and start to wrap it;

Steamed Dumplings recipe

7. Wrapped buns, mini; put in a steamer;

Steamed Dumplings recipe

8. After wrapping, let it stand for about ten minutes, and put it on the pot after the water is boiled;

Steamed Dumplings recipe

9. Steam on high heat for 10 minutes, opening the lid is like this;

Steamed Dumplings recipe

10. There is soup poured out, not much, but it is not oily soup, the taste is good;

Steamed Dumplings recipe

Tips:

Try again with the fattening meat next time, it's really delicious. I usually make steamed buns and dumplings with meat filling, but I have never beaten so much.

Comments

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