Ingredients for Shengjian Meatballs Pork Buns:
Pork mince 200g, Dried water shield (Gongcai) as needed, Coriander a little, Star anise and Sichuan pepper water as needed, White pepper a little, Salt a little, Light soy sauce 1 tablespoon, Oyster sauce 1 tablespoon, Egg 1, Starch 1 tablespoon, White sesame as needed, Freshly ground black pepper as needed.
Steps for making Shengjian Meatballs Pork Buns:
Step 1: Boil a pot of star anise and Sichuan pepper water and set aside.
Step 2: Soak the dried water shield in hot water, then dice it.
Step 3: Mix the pork mince with the above ingredients.
Step 4: Gradually add the star anise and Sichuan pepper water.
Step 5: Finally, add the starch and mix well.
Step 6: Prepare some meatballs.
Step 7: Take a dumpling wrapper, place a spoonful of mince and a meatball inside.
Step 8: Seal the edges around.
Step 9: Once all are wrapped, proceed to the next step.
Step 10: Heat a non-stick pan with a little cooking oil and arrange the buns for frying.
Step 11: Pour in some water, cover with a lid, and simmer until the water is absorbed.
Step 12: Sprinkle with white sesame and freshly ground black pepper.
Step 13: Delicious and easy to make.
Step 14: A burst of juice in every bite, extremely satisfying.
Step 15: The bottom is crispy and fragrant, give it a try!
Cooking Tips for Shengjian Meatballs Pork Buns: Good cooking always involves some tricks. I have little tips for each of my dishes. You can search for ‘Zhejiang Cuisine’ to directly view my recipes!
