Jiangroasted pork bun is a delicious snack with a simple preparation method, suitable for all ages and genders. Eating Jiangroasted pork bun can supplement rich protein, as well as abundant vitamin B. It can improve iron-deficiency anemia and has the effects of tonifying the body and invigorating the spleen and stomach. Women who eat Jiangroasted pork bun can also nourish the Yin and moisten the dryness. Below is the method of making Jiangroasted pork bun.

One, Authentic Sauce Minced Meat Dumpling Filling Recipe

Materials

Wheat flour 500 grams

Pork 500 grams

Yeast powder 5 grams

Salt 1/2 teaspoon

Soy sauce 1 tablespoon

Garlic 2 cloves

Soy sauce 1 tablespoon

Sweet soy sauce 1 tablespoon

Water 250 grams

Sugar 40 grams

Vegetable oil 1 tablespoon

Method

1. Wash the meat clean, put it in a cold water pot to scald off the blood foam, take it out and rinse off the foam with cold water, and cut all of it into pieces.

2. Cut garlic seeds into garlic paste, heat vegetable oil, when it is 50 degrees hot, add garlic paste and fry until fragrant, then add minced meat and stir-fry together.

3. Stir-fry until the surface is slightly yellow, add salt, soy sauce, soy sauce, and a little sweet soy sauce to color and flavor, stir-fry well, add a little water, simmer over low heat for 5 minutes, and remove it when the sauce is almost dry.

4. Mix 400 grams of flour with yeast and sugar, add 250 grams of water, stir well, and place it in a warm place to ferment for about an hour.

5. Ferment the dough to about 3 times its original size, it looks a bit thin, that’s fine, gradually add 100 grams of flour, knead it into a smooth dough, cover it with plastic wrap and proof for another 15 minutes.

6. Sprinkle a little dry flour on the countertop, divide the proofed dough into small pieces of about 40 grams each, flatten each small piece one by one, and roll it into a skin with a slightly thicker center and a slightly thinner edge.

7. Place the sauce minced meat, wrap it into a dumpling, oil the steamer, place the dumpling dough for secondary fermentation, 20 minutes, steam over high heat for 12-15 minutes, turn off the fire, do not uncover immediately after turning off the fire, continue to steam for 5 minutes with the afterheat.

Two, Sauce Minced Meat Dumplings

Materials

1. Fresh minced meat (you can also slightly boil the lean meat and cut it into fine pieces).

2. Cut the yellow scallion into pieces 3. Sweet soy sauce 4. Chicken essence, sugar, salt in appropriate amounts.

Method

1. Heat oil in the pot, wait until the oil is 70 degrees hot, then add minced meat and stir-fry until it is dispersed, then add sweet soy sauce, sugar, a little salt, and a little chicken essence, stir-fry for a while, then add a little yellow scallion and stir-fry for a while and set aside.

2. Remove the air from the fermented dough, (for the detailed process of making the dough, see the process of making flower rolls), knead it into a strip and divide it into small dough balls;

3. After rolling out the dough into a skin, wrap the filling, seal the mouth, and put it into the steamer. Steam over high heat until the water boils, then turn to medium heat and steam for 10 minutes until done.

Three, Cabbage and Minced Meat Dumplings

Materials

Meat, soy sauce, one spoon of sesame oil, monosodium glutamate, scallion, ginger, Chinese cabbage, coriander

Method

1. Mix the filling: in my family, we just use minced meat (70% lean, 30% fat) cut into pieces, soy sauce (no need to add salt, the saltiness is enough), oil, one spoon of sesame oil, monosodium glutamate, mix some chopped scallion and ginger together.

2. Do not mix the vegetables and minced meat in a hurry, mix them when wrapping, because the minced meat contains soy sauce, not salt, so it will not release too much water after mixing (some coriander was added when mixing).

3. Cut the risen dough into pieces, roll out the dough, mix the filling well, wrap it, and seal the mouth (remember, do not leave the dumplings for too long after wrapping, as cabbage is prone to releasing water, to prevent it from collapsing).

4. The dumplings are steamed in cold water (no one is allowed to laugh at me, my dumplings are made like this, ugly but what can I do).

5. The delicious cabbages and minced meat dumplings are ready, big in size, with rich filling, a few are enough to satisfy your hunger.