Soft steamed soup dumplings

Name: Soft steamed soup dumplings
Yield: 4 servings
Cuisine: Snacks
Ingredients: 300 g All-purpose flour; 180-200g warm water; 3 g Yeast; 5 g Sugar; 5 g Lard; 250 g pork belly; to taste Scallion; to taste Ginger; 15 g light soy sauce; 5 g dark soy sauce; 10 g Oyster sauce; 3 g Salt; 5 g Sugar; 3 g Black pepper; 3 g chicken essence; 10 g Sesame oil

Enriched yeasted dough with lard cradles a two-texture pork filling, half seared for depth, steamed soft and juicy for fluffy, broth-kissed soup buns.

0 minNewMedium Snacks Steam Savory

Instructions

1
Gram of flour.
2
Add 180–200 grams of warm water (adjust appropriately according to the flour's water absorption), 3 grams of yeast, 5 grams of sugar, and 5 grams of lard, and stir with chopsticks until there is no dry flour. Cover with plastic wrap and place in a warm spot to ferment until it doubles in size.
3
Chop the pork into minced pieces, and put half of it into the pan to stir-fry.
4
Stir-fry to release the oils.
5
Add minced ginger and stir-fry until fragrant, then add 5g of dark soy sauce, 15g of light soy sauce, 10g of oyster sauce, 3g of salt, 5g of sugar, 3g of pepper, and 3g of chicken essence for seasoning.
6
Mix in the last 10 grams of sesame oil.
7
Pour it into the other half of the uncooked minced meat, mix well, and refrigerate for one hour.
8
After the time is up, add the chopped green onions and mix well.
9
The fermented dough is mixed evenly to release the air.
10
Take out the dough, roll it into long strips, and cut into evenly sized small pieces (about 15–20).
11
Take out a small portion, and pinch it with your hands into a small round dough piece (about 6cm).
12
Put in the minced meat.
13
Pinch into the shape of a bun.
14
Place into the steamer, leaving some space, let it rise for another 20 minutes, steam over cold water, after it starts releasing steam, steam for 15 minutes, then let it sit for 2 minutes.
15
Alright, it's done cooking.
16
Fresh and flavorful.
17
One more.