Meat Rolls
Overview
I remember when I was a child, my mother would make meat rolls and steamed buns every Chinese New Year. The children at home were very happy and liked to eat them. Now I have learned how to make it from my mother, and I can make a pot of it when I have time. My son also likes to eat it, but he doesn’t think it’s as beautiful as my mother’s.
Tags
Ingredients
Steps
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Add warm water to the basin, add a bag of milk, add yeast powder and mix well.
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Pour the yeast water into the flour and knead it into a dough, cover it with a kitchen cloth, wrap it with a layer of film paper, cover it with a small quilt and let it ferment in a warm place.
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Cut the pork into small cubes, add soy sauce and marinate for a while.
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Chop green onions.
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Add the chopped green onions to the pork, add oil, soy sauce, and salt and mix well.
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When the dough has doubled in size, knead the dough and divide it into equal pieces.
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Knead each piece evenly.
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Take a small piece and knead it evenly again and press it into an oval shape.
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Roll into pancakes.
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Spread the meat filling on the pancake, covering one side and leaving 2 cm of space on the other side without spreading the meat filling.
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Roll up from the side covered with meat filling.
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Turn the seam upward and shape it.
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When it's done, apply a little cold water on the bottom and it will stick together without loosening.
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Decorate with two dates.
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After secondary fermentation, steam it in a pot, boil it for 20 minutes, simmer for another 2 minutes, take it out and let it cool.
