Pork rolls with green onions
Overview
It is still breakfast for the children. The meat rolls made in the evening are steamed in the pot the next morning and paired with the red bean porridge that has been cooked on time. It is easy and fast!
Tags
Ingredients
Steps
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Put the all-purpose flour and yeast into the bread bucket, add an appropriate amount of warm water and stir until it becomes flocculent, and activate the "dough kneading" function. (Different flours have different amounts of water absorption, so the amount of water is not written. Water, add small amounts many times and slowly)
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Knead the dough into a smooth and non-sticky shape, roll it into a round shape, cover it with plastic wrap and refrigerate it for fermentation. (I prepare this step before going to work, so I can do it directly after get off work, saving time)
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I took it out of the refrigerator at 8pm and it was very fat.
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Add appropriate amount of salt, light soy sauce, oyster sauce, water starch, pepper, and ginger powder to the pork filling, mix well according to your own taste, and then stir in minced green onions.
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Form the risen dough into a round ball again and divide into two portions.
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Roll out the dough into a large piece slightly thicker than the dumpling wrapper, and spread the pork filling on it.
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Roll up from one end.
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After rolling, pinch the edge downwards and cut into small sections.
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Use chopsticks to press it in the middle.
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Put it in the steamer and let it rise for 15 minutes before turning on the heat. After the water boils, steam over medium heat for about 15 minutes, then turn off the heat and simmer for 5 minutes. Cool naturally, put into a fresh-keeping bag when there is residual temperature, and store in the refrigerator.
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Steam it back in the pot the next morning and add it to the red bean porridge that has been cooked on time. It’s a student breakfast!
