The method of steaming meat pie

Ingredients: self-raising flour 500g, pork stuffing 300g.

Seasoning: cooking wine 1 tbsp, light soy sauce 1 tbsp, light soy sauce 1 tbsp, sweet noodle sauce 3 tbsp, oyster sauce 2 tbsp, sesame oil 1 tbsp, salt 3g, onion 20g and ginger 50g.

Practice steps:

1. Pour self-raising flour into a large bowl, pour water several times, knead into dough with smooth surface, cover with plastic wrap or wet gauze, and ferment in a warm and windless place indoors for about 40 minutes.

2. While the dough is fermenting, pour the pork stuffing into a bowl, pour in cooking wine, soy sauce, soy sauce, sweet noodle sauce, oyster sauce and sesame oil, and stir evenly clockwise or counterclockwise to make the meat stuffing not loose but sticky. Pour chopped green onion and Jiang Mo into the meat stuffing, add salt and stir well for later use.

3. Spread some dry flour on the chopping board and divide the dough into two parts.

4. Knead a portion of dough several times and roll it into a dough sheet with a thickness of 5 mm, a length of 30 cm and a width of about 20 cm.

5. Spread out the meat stuffing, leaving a space of about 2 cm in front, back, left and right.

6. Pick up one end of the dough, fold the dough three times, and finally seal it, pinching the edges on both sides to seal it. Repeat this step for another piece of dough to continue.

7. Pour clean water into the steamer, the amount of water is 65438+ 0/4 of the height of the steamer, spread a wet cloth or brush a little oil, add meat dragon, heat with strong fire, and steam for 8 minutes after aeration.

8. Dry the steamed meat pie, cut it into small pieces after it is not hot.