The first time I ate small dumplings was at a breakfast stall, two dollars a cage of 4 inside, this is what I ate when I was very young, the appearance is similar to the meat buns, but to be small, the meat filling inside is hugged together, and some juice, a bite down very tender. I thought that I had not eaten xiaolongbao for a long time, and today I will share the practice of a home-cooked small dumpling. Xiaolongbao has a different approach in each place, and today I am sharing a method that is more homely with stuffing, suitable for most tastes.
Tender and juicy small dumplings, the appearance is small, they can be made at home can be made a little bigger, so that they can wrap a little more filling, the skin is rolled out a little thinner, and the small dumplings that come out of this way will be thin and stuffed. The most crucial thing about today's dumplings is its filling. The filling uses pork, I personally like to add a little shiitake mushroom to add flavor, pork and fungi together with the taste is too fragrant, especially made into a tender taste of the filling, adding fungi will be fresher, eating particularly fragrant.
Today's approach is to share it from noodles to spices, and friends who want to try it can collect it and try it. This small dumpling skin is soft and tender, after breaking it, there is juice flowing out, it smells very fragrant, bite a bite of the skin thin filling, the entrance filling is tender and fragrant, it is really more and more fragrant. Like friends don't miss it, friends who can't do it will collect it, do it when you have time, and share the detailed production steps below.
【Required Materials】
180 ml warm water, 3 g yeast, 5 g sugar, 300 g flour, a handful of peppercorns, an appropriate amount of hot water, 500 g of meat filling, an appropriate amount of salt, an appropriate amount of thirteen spices, pepper, monosodium glutamate, soy sauce, dark soy sauce, oyster sauce, green onion, ginger, four or five shiitake mushrooms, an appropriate amount of sesame oil.
【Preparation steps】
1. Prepare 180 ml of warm water, add 3 g of yeast, 5 g of sugar, stir well, set aside and let stand for about 2 minutes.
2.300 grams of flour poured into the basin, then with yeast water and noodles, add a small amount and many times, pour while stirring, first stir into such a flocculent shape.
3. Knead into a smooth dough, cover with plastic wrap and wake up to twice the size. At first, if it is not good to rub light, let it relax for a few minutes, and then it is good to rub it.
4. Prepare a handful of peppercorns and pour hot water into them to soak in the flavor.
5. Prepare 500 grams of minced meat, add salt, thirteen spices, pepper, a little MSG, an appropriate amount of soy sauce, a little dark soy sauce, an appropriate amount of oyster sauce, a handful of green onions, an appropriate amount of ginger, stir well in one direction. Those who don't like to eat green onions and ginger can soak up the flavor with peppercorns, mainly to remove fishy.
6. Add peppercorn powder to it a small amount and many times, add it once and stir evenly, stirring until it is in such a moist state.
7. Prepare a few fresh shiitake mushrooms, dry ones can also be dried, you need to soak your hair in advance. Boil a pot of water, blanch the shiitake mushrooms, then wash them, cut into strips and then into cubes.
8. Pour the diced shiitake mushrooms into the meat filling, add a small amount of sesame oil, stir well and the meat filling is ready. If the method of the bag is not skilled, it is recommended to send the meat filling to the refrigerator to freeze it, and it is easy to operate when it is frozen.
9. The dough group volume becomes larger, and the inside is rich in brushed honeycombs.
10. Move it to the board, knead the exhaust, then rub the long strip, and then divide it into equal size dough seeds, the agent should not be too large.
11. Take a part of the dough, press it flat, and then use the rolling pin to roll out into a round dough sheet, thinner.
12. Wrap in an appropriate amount of meat filling, and then wrap it with a seal, the packaging method depends on which method the individual is skilled in, and the sealing does not show the filling.
13. Put all in the steaming drawer, cover and serve again for 15 minutes.
14. The fresh blank that wakes up well can be seen to become white and fat, and it is light and fluttery to pick up, indicating that the awakening is in place. Cover and steam on high heat for 15 minutes.
15. When the time is up, simmer for 3 minutes before opening the lid.
Tips:
1. The minced ginger added when filling, if you don't like it, you can soak it with the peppercorns, mainly to remove the fish.
2. The overall meat filling is very moist, if the bun technique is not skilled, it may get everywhere, it is recommended to freeze a little harder and then operate.