The money bag is bulging, and when I go home to celebrate the New Year, I will "burn my robes on fire"
Overview
An old Beijing snack, it is named after the shape of the two money bags carried on the shoulders in the old days! This humble-looking braised dumpling tastes delicious when grilled, with a generous and plump filling, a thin outer skin, and is both charred and fragrant...! Dear, this is a home-cooked version of Shao Shao. You can make whatever fillings you like...
Tags
Ingredients
Steps
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The flour should be high-gluten flour that is continuously stretched. The dough should be a little softer than the dumpling noodles. Apply oil to the dough and let it rest for more than three hours (it’s best to make the dough at night and wrap it in the morning). Just use dumpling stuffing, which is slightly dry. Refrigerate it for half an hour while wrapping (no soup will come out). I used pork and sauerkraut stuffing, which is not greasy.
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Grease the dough pan, roll the dough into a long strip, and shape it into a shape slightly larger than the dumpling mix
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Brush a long strip of oil on the dough table, take one side of the dough, press it into a circle with the stubble side facing down, and roll it out from the middle with a rolling pin
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Pick up the dough stick and roll it down from the middle until it becomes a beef tongue shape
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Put the stuffing in the middle of the crust
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Cover the stuffing from the bottom
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Pull both sides inward and stretch them out, then roll them forward. The gauze bag will be wrapped when it is burned
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After arranging, brush more oil
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Prepare a hot pot with hot oil, place four fires in a row, hold one end with each hand, and stretch it out (to take pictures, I can only demonstrate with one hand)
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Fry over medium-low heat until golden brown on both sides
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Finished product picture. Just eat it with your favorite sauce
