Chives, Pork and Shrimp Stuffing

Older men can eat more leeks, because leeks are a kind of food with hot nature. After eating leeks, men will obviously feel energetic and have sufficient kidney qi. Of course, there are many different ways to eat leeks. Among them, leek, pork and shrimp fillings can be made into dumpling fillings. Moreover, the leek, pork and shrimp filling also incorporates the flavor of seafood, making the dumplings taste more delicious. Let’s learn how to make the leek, pork and shrimp filling today.

raw material

Leek, pork, carrot, all-purpose flour

Production process

1. Wash and chop the chives.

2. Wash, peel and shred the carrots.

3. Chop the pork into minced meat.

4. Mix all the ingredients, add soy sauce, salt, black pepper and other seasonings, and mix well with your hands.

Ingredients for bun wrapper: 300g all-purpose flour, 150g water, 3g yeast

Production process

1. Add all ingredients together and knead until the dough is smooth.

2. Place the dough in a deep bowl and let it ferment until the dough is twice as large as before.

3. Take out the dough and deflate it. Sprinkle appropriate amount of flour on the chopping board to prevent it from sticking.

4. Roll the dough into long strips and cut them evenly (don’t weigh them, just cut them as you see fit).

5. Sprinkle an appropriate amount of flour on the chopping board and roll the dough into a round shape. It is best to roll it thick in the middle and thin on the two sides.

6. Wrap an appropriate amount of the prepared stuffing in the bun, fold it into pleats, and close the bun.

7. Set the buns aside to relax for 30 minutes. Pour oil into a frying pan, arrange the buns neatly, and fry over medium heat to make the bottom crust of the buns. (Golden yellow)

8. Add 1 tablespoon of flour and 1 bowl of water to make flour water. Slowly pour it into the frying pan, cover the pot, and fry over medium heat until all the water evaporates.

9. Steamed buns: Place baking paper or steaming cloth on the bottom of the buns and arrange them in the steamer, preferably with a certain amount of spacing between them.

10. Let it sit and relax for 40 minutes, put it in the steamer with cold water, start over high heat, then turn to medium heat after the water boils and steam for another 15 minutes.

11. Turn off the heat after the steamed buns are done. Do not open the lid immediately. Steam them for 3 minutes before opening the lid.

Precautions

2. When to pour water when frying buns: Put the buns in warm oil and fry over medium heat. Fry the buns until the bottom is golden brown and the skin comes out. Then pour the flour water in.

3. The amount of water in the flour: The water in the flour for the pan-fried buns should be enough to cover half of the buns. It doesn’t need to be too much or too little.

4. About the time for steaming buns: If you need to steam the buns after wrapping them, you need to give them a certain amount of relaxation and fermentation time. They don’t need to be fermented until they are twice as large as bread. I usually let them ferment for about 30-40 minutes. Do not open the lid immediately after steaming. Keep the lid closed and continue to simmer for 3 minutes before opening the lid.