Oil-Soaked Soup Dumplings

Divide the half a catty of minced meat into two portions. If you like a chunky texture, you can cut it with a knife.

Add half of the minced meat to the pan and stir-fry. After it changes color, reduce to the lowest heat, cover the pan for half a minute, then uncover and stir to mix evenly. Repeat about three times depending on the size of the meat pieces.

Make a hole in the middle of the meat, put in 3 spoons of soybean paste, and stir-fry the paste until cooked.

Add 1 spoon of sweet bean paste, 2 spoons of light soy sauce, 2 spoons of dark soy sauce, and 2 spoons of oyster sauce, and stir-fry evenly.

Remove from the pot and let it cool completely.

3g flour, 3g yeast powder, 3g baking powder, 5g sugar, 5g lard or corn oil, mix together evenly first.

Add 200g of water, no need to knead the dough, just use chopsticks to stir it into a lump. Seal it well and let it ferment until it doubles in size.

Mix the cooled cooked meat filling evenly with the other half of the raw meat filling that has nothing added.

Add chopped green onions and mix well, then refrigerate until the oil solidifies.

Take out the prepared dough and punch it down.

Roll into small portions, wrap in filling, and form into small buns.

Place the wrapped buns on parchment paper or a steamer cloth.

Ferment for 20 minutes, steam over cold water, steam for 12 minutes after the water boils, then turn off the heat and let it sit for 3 minutes.

Off the stove.

Oily.

The filling is rich.