When I was studying abroad, I missed the sauce dumplings that I could buy everywhere at home, so I made it myself and was very successful.
Material
| flour | |
| yeast | A teaspoon |
| water | |
| Pork filling | |
| eggplant | One |
| Sweet noodle sauce | |
| Bean paste | |
| soy sauce | |
| salt | |
| sugar | |
| sesame oil | |
| Cooking wine | |
| Scallion Ginger |
Dissolve a teaspoon of yeast powder in warm water and let it sit for a few minutes until the yeast is completely dissolved.
Pour 1 into flour, and then mix with appropriate amount of water and noodles. Know that the noodles are as soft as ear lobes. Let the bowl be sealed with plastic wrap and ferment until the dough expands to about twice as much as before. It takes more than 1 hour, and the winter time is slightly longer.
To make stuffing: add appropriate amount of cooking wine, soy sauce, salt, sugar, green onion, ginger, sesame oil and other seasonings to the pork stuffing, mix well, and let it sit for 15 minutes to taste.
Finely chop the eggplants, fry them in a frying pan until they become soft and serve.
Put the oil in the pan, pour the appropriate amount of bean paste and sweet noodle sauce and stir-fry, then add the marinated meat and stir-fry until 7 minutes cooked.
Divide the prepared dough into an egg-sized agent, use a rolling pin to roll into a thick skin with a thick middle edge, put a stuffing in the middle, and evenly pucker the thumb with the index finger.
Finally, put the buns in a steamer filled with cold water, cover and ferment for 5 minutes, turn on the fire, and steam for 10 minutes after the water is boiled.
