Potsticker, Bun, and Flower Roll Making

Prepare the filling.

Grind the pork, add salt, light soy sauce, pepper, chicken broth, thirteen spices, cooking wine, and sesame oil.

Chop the chives finely, add salt, and mix well.

Add the chopped chives to the meat filling and mix well.

Finally, add an appropriate amount of fragrant oil.

Pork and leek meat fillings are common home-style fillings.

You can also buy crab roe paste and make crab roe soup dumplings.

Break up the frozen crab roe paste.

Add a little vinegar to remove the fishy smell, and dilute with warm water.

When almost sealing the dumplings, add a little crab roe paste juice in the middle.

It's best to prepare the crab roe filling separately.

Measure the flour (2 kilograms).

Put the flour in a bowl.

When making buns and flower rolls, use 0.5 kilograms of water per kilogram of flour (2 kilograms of flour with 1 kilogram of water), 1.5-2 grams of yeast (2 kilograms of flour with 3-4 grams of yeast), add milk powder, salt, lard, sugar, and honey as needed, and mix in an appropriate amount.

Yeast, milk powder, and salt are evenly mixed into the flour.

Lard, sugar, and honey are melted with warm water and then mixed into the flour.

When making dumplings, use slightly more water, 0.55-0.6 kilograms of water per kilogram of flour.

When making dumplings, use slightly less water, 0.45 kilograms of water per kilogram of flour.

Yeast

Press down with the back of a knife from the middle, or use chopsticks.

Wrap it around, ensuring the two sides are aligned, and the center is at random.

Place and ferment for 1-4 hours, shorter in summer and longer in winter. Fermentation takes about 1 hour at a temperature of 30-36 degrees Celsius.

Flower roll making

The dough making method is the same as making buns.

Press down the middle, then the four corners, then the four sides.

Brush with oil.

Sprinkle with chopped scallions.

Sprinkle with salt.

Wrap it around, ensuring the two sides are aligned, and the center is at random.

Make a long strip.

Cut into segments, cut thinly.

Place and ferment for 1-4 hours, shorter in summer and longer in winter. Fermentation takes about 1 hour at a temperature of 30-36 degrees Celsius.

Steam with cold water, after it boils, maintain a strong fire for 3 minutes, then reduce the heat and steam for 5-7 minutes, and it’s ready.

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