Recipe for pork filling in steamed buns

Xiaolongbao is a kind of pasta that people in many regions like to eat for breakfast. Since the size of Xiaolongbao is slightly different from that of steamed buns, people who pursue refinement will prefer Xiaolongbao. However, the production method of Xiaolongbao is similar to that of normal steamed buns, and Xiaolongbao can also be divided into meat filling and vegetable filling. The meat-filled Xiaolongbao generally tastes better, so what are the meat filling recipes for Xiaolongbao?

Fresh Meat Dumplings

Material

Ingredients: 150g wheat flour, 100g minced pork

Ingredients: appropriate amount of salt, soy sauce, thirteen spices, pepper, MSG, rice wine, broth, sesame oil, 100CC warm water

practice

1. Prepare the filling: Add appropriate amount of salt, soy sauce, thirteen spices, pepper, MSG, rice wine, broth, and sesame oil to the minced pork, mix well and put in the refrigerator for two hours for later use.

2. Prepare the dough: Add a little cooking oil to the wheat flour and mix well. Slowly add warm water and knead the dough. After it becomes a smooth dough, set aside.

3. Make dumplings: Pinch the dough into small pieces, roll them into slices to make dumplings, put the meat filling in, and then let it rise in sugar for 10 minutes.

4. Steamer treatment: Steam in boiling water for 10 minutes.

Steamed buns with fresh meat filling

Material

600g minced meat, 6g salt, 18g sesame oil, 6g MSG, 18g soy sauce, 30g salad oil, 120g green onion

practice

1.) Add salt to the minced meat and beat until it becomes sticky.

2.) Chop the green onion into small pieces and add it to the minced meat along with ingredient 2 and mix well.

Carrot and pork stuffed buns

Material

Bun wrapper: 4 cups of flour, 1.5 cups of warm water, 1 tablespoon of yeast powder

Baozi filling: 1 pound of minced meat, 10 carrots (5 large carrots are enough), 1 green onion, a few slices of ginger, a little salt, a little five-spice powder, a little sesame oil

practice

1. To knead the dough, add yeast powder to warm water and then slowly pour it into the dough, stirring as you pour. Then knead it into a ball. Knead it for about 5 minutes until the basin, hands and dough are shiny. Cover it with a lid and let it ferment at room temperature.

2. Peel the carrots, cut them into small pieces, put them in a chopper and crush them. Then pour oil into the pan, add two Sichuan peppercorns, put the chopped carrots in and stir-fry, add appropriate amount of salt and stir well.

3. Add chopped green onion, minced ginger, salt, five-spice powder and sesame oil to the pork filling, mix well, then pour into the fried carrots and mix well. (Meat filling usually tastes better with some hot pepper oil, but here we don’t add any because the carrots already have a lot of oil in them).

4. When the dough has fermented to twice its original size, you can take it out and wrap it. Knead it first, then cut it into small pieces, roll them into balls and flatten them. Use the method of rolling dumpling skins to roll them out, and you can wrap them.

5. After wrapping, it can be steamed after a secondary fermentation of about 20 minutes. I usually steam it for 20 minutes after the steam comes up. Do not open the lid to check in the middle, and do not lift the steamer to check. You can take it out and eat it after turning off the heat. If the fermentation is not enough or the lid is not sealed well enough, the buns may shrink, and the buns will taste bad after shrinking, so I always put a bowl upside down on the lid of my pot, which has a poor seal.