Cheese char siu dumplings are characterized by the rich flavor of char siu mixed with greasy cheese, which can be used as breakfast or as a snack.
Resources:
-Mikko dumpling dough (available with yeast): 400 grams. – Fresh milk without sugar: 150ml -250 gr lean shoulder meat (remove skin and fat) -Char siu seasoning package -100 grams of Mozzarella cheese Processing: -For lean shoulder meat marinated with half a packet of char siu seasoning for 2-3 hours and then grilled or fried. Cooked meat, diced, mixed with the remaining marinade, put on the stove to boil until the water thickens. Let cool. -Fresh milk is kept at room temperature or heated to about 30-35 degrees and then mixed with the available yeast bag. 
-Prepare a large bowl, mix milk with yeast and flour and 2 tablespoons of cooking oil, knead the dough for about 20 minutes. 
Cover the dough with cling film and let it rest for about 50 minutes. After incubation, the dough will expand 3-4 times, use your fingers to press the dough to release air, put it on a flat surface and then knead it again. 
– Divide the dough into equal portions. Roll each part into a round shape and then flatten it with your hand to make the dough surface bigger, the easier it is to put the filling inside. A spoonful of char siu filling with 1 piece of shredded cheese in the middle and then wrap the cake. – Under each cake put a piece of clean paper so that the cake does not stick to the steamer. Incubate the molded cake for about 10 minutes before steaming. -Steamed the cake for 10 minutes is the cake is cooked (do not steam for longer than 15 minutes to avoid the cake being called). Wait for the water to boil, then put the cake into steaming and do not open the lid during the steaming process. 
The finished products we get are cakes with a soft, fragrant crust, rich and fragrant char siu inside, mixed with fatty leopard cheese, the more you eat, the more mashed. Minh Hoa (th)
You must log in to post a comment.