Accessories: onion 10g, oil 15ml, salt 2g, chicken essence 2g, thirteen spices 2g, oyster sauce 2g, and steamed fish oil 2g.
1, flour 500g, water150ml, cover with fresh-keeping bag and wake for 10min.
2. Cut 200 grams of pork into large pieces, put them in a meat grinder, and pour in 10 grams of onion.
3. After taking out the meat, add15ml oil, 2g salt, 2g chicken essence, 2g allspice powder, 2g oyster sauce, 2g steamed fish drum oil and10ml water, and stir well.
4. Knead the dough into long strips, cut into equal small doses, and press it into round cakes with stuffing in the middle of the dough blocks, and knead it into the shape of steamed dumplings.
5. put it in a steamer and steam it.
6. Finished map of steamed dumplings.
Extended data:
1, authentic steamed dumpling skin should use a special rolling pin, and ordinary rolling pins are generally used at home, which can press out the wrinkles outside, just like a ruffled skirt;
You don't need to keep your mouth shut when making steamed dumplings. Pinch the edge of steamed dumplings with your thumb and forefinger and gently close them. Actually, it's easier than making buns.
3. Be sure to spray water on the surface of steamed dumplings before steaming, because you need to add a lot of flour to squeeze out the flounces when rolling the steamed dumplings. If you don't spray water, the steamed dumpling skin will be very dry;
Making steamed dumpling stuffing;
1. Making glutinous rice: soak glutinous rice for about four hours, steam it in a steamer, and cool it for later use.
2. Dice fragrant shavings, chop shrimps, chop onion and ginger, and blanch peas.
3. Heat the pan, add oil to 80% heat, add minced onion and ginger, add minced meat and mushrooms, stir-fry until minced meat turns white, add soy sauce, salt, spiced powder, white pepper and appropriate amount of broth, stir-fry evenly, add cold glutinous rice, stir-fry evenly, add chopped shrimps, stir-fry evenly, add peas, add a little chicken essence, and stir-fry.