Chinese Bun 包子
I made these buns myself. ha…quite successful.
Dough:
- 2 cups of flour
- 3/4 cup of water (80°F)
- 1 tsp of yeast
- 1/2 tsp of salt
Filling:
- 1 egg
- 3 cups of chopped leeks
- 3 cups of ground pork
- 1/2 cup of soy sauce
- 3 tbsp of sesame oil
- 1 tsp white pepper
- mix all ingredients together and leave the dough in a warm place for 1 hour.
- separate the dough into 8-10 different pieces. Use a rolling pin to flatten them into large circles.
- mix all filling ingredients together.
- place a spoon full of filling in the middle of each wrapper.
- fold the dough over the filling from all sides and pinch the edge of the wrapper until closed on the top.
- steam for 20-30 minutes.
Be careful, they can stick together.
我自己做的包子. 粉好吃. 自己亂發明. 還好好吃說.
皮:
- 2 杯麵粉
- 3/4 杯溫水
- 1 匙酵母粉
- 1/2 匙鹽
餡:
- 1 顆蛋
- 3 杯碎韭菜
- 3 杯豬絞肉
- 1/2 杯醬油
- 3 大匙麻油
- 1 匙白糊椒
- 先將所有皮的料拌勻. 放在溫暖的地方1小時.
- 將麵糊分成8-9份. 桿平. 桿圓.
- 餡料都混好.
- 放一大匙在皮的中央.
- 用手指從邊邊一直捏捏捏. 直到所有的邊都密在一起了.
- 蒸20-30分鐘
包子的收口
一直是我的大弱點>”
Congratulations! They came out nice. I would never be able to do so well with dumplings, i was born with two left hands haha.
Nice blog!
我最不會的就是捏包子跟水餃之類的
因為那個皺折不會捏
我要學!我要學!
I love to eat bao.. BUT i do not know how to make.. hehe
怎沒看到蒸出來的樣子,滿好奇的!
嘩…好多食譜 (~.~)”
好似好好味呵~
還是只能說太佩服妳了
妳有上過烹飪課嗎？
還是都是自己摸索出來的啊？
不管中式還是西式的妳幾乎什麼都做的出來ㄟ
太厲害了
這個做法應該可以運用在小龍包吧?!
應該白天上班打開妳的網誌…哀…我錯了…現在好餓喔!
哇~好厲害!
連包子都能自已做!
To Monshan
我沒蒸因為想要留在冰庫．
沒飯吃時蒸．ㄏㄏ
前幾天吃． 粉好吃歐
To Yun
沒． 從沒上過課．
我機乎是因愛吃．兒自己摸索來的．
原來愛吃是那麼大的動力阿．．．ㄏㄏㄏ
To Miss Daphne
這一定可以．
不過小籠包好像皮不用先發過．
一般的皮就可以了．