The Most Fragrant But Pork Buns——scallion-flavored Pork Dumplings

Name: The Most Fragrant But Pork Buns——scallion-flavored Pork Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some boiling water; Some Pork belly; Some Chives; Some parsley; Some ginger; Some Thirteen incense; Some Oyster sauce; Some salt; Some Oily pepper; Some Balsamic vinegar

by Tiramisu

5.0 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

I said before that there was a small steamed bun at the entrance of my school that was super delicious. The steamed bun was filled with two simple ingredients, green onion and meat, but the taste was really memorable!

The weather has been too hot recently, and people have no appetite at all. However, in the hot summer days, people's physical exertion is relatively large, so normal body energy needs to be guaranteed. Then, this Xiaolongbao is One of the good choices.
The scent of green onions and the scent of meat are perfectly combined, so that you can’t stop eating the first one and you will be unable to "taste" the second, third... until the Nth!

The best choice is pork belly, which is both fat and lean. After the steamed buns are just out of the pot, the gravy will flow out immediately after a bite. It is very delicious. With simple dipping sauce, the taste is really icing on the cake, it's amazing!

Many friends asked me about the specific packaging method of steamed buns. I have always wanted to come up with a detailed graphic version. However, because it is a person who has to operate and take pictures, it is really too busy, but I can’t let everyone's requirements fall. This time I reluctantly took a rough picture, with the poor expression of Mi Sui, I hope it will be helpful to everyone!

If you still don’t know why after reading the process diagram, please forgive me for being clumsy. If you need it, try to get someone to help you take a more complete one in the future. Excuse me! "

The Most Fragrant But Pork Buns——scallion-flavored Pork Dumplings

1. Slowly add the flour to the boiling water, and stir with chopsticks while adding until the flour is all snowflakes.

The Most Fragrant But Pork Buns——scallion-flavored Pork Dumplings recipe

2. Let it dry until it is not hot and knead it into a dough.

3. Start making bun stuffing. Chop chives, ginger and pork belly into puree together.

4. Add thirteen spice powder.

5. Add some salt.

6. Add appropriate amount of oyster sauce and stir well, then the stuffing of buns is mixed.

7. Divide the kneaded dough into a small piece and knead it smoothly and knead it into a strip of uniform thickness.

8. Divide into the appropriate size of the agent.

9. Sprinkle a small amount of flour on the agent, squeeze it with the palm of your hand, and roll it out into a round piece with a slightly thicker center and a slightly thinner edge.

10. Take a dough sheet and place it on the left hand palm, put the meat filling in the center of the dough sheet, and squeeze out a fold out of the bun wrapper at any place, as shown in the picture.

11. Fix your thumb on one end of the fold, and use your index finger to constantly pinch out a small fold of the same width and width toward the fold.

12. As the index finger moves forward, the thumb makes a smooth mark on the skin of the buns until the skin of the buns is all walked through.

13. Close the mouth, pinch the final mouth and the folds of the bun skin tightly.

14. Wrap all the steamed buns in this way, boil the water in the steamer and steam them in the steamer for 15 minutes to get out of the pot.

15. A little chive leaves and cilantro chopped, the oily pepper and balsamic vinegar are mixed into a juice, dipping food, how enjoyable!

Tips:
1. Roll the bun skin as thin as possible, so that you can make delicious buns with thin skin and big fillings.

2. The meat must be fat and lean. The buns with pure lean meat are dry and not tasty.

3. The buns just out of the pot have a lot of soup, so be careful not to burn your mouth when you eat them.