Chinese manty on Baoji yeast dough

1. Stage

Let's begin by preparing the dough. In a cup of warm water dissolve the yeast and sugar, as soon as the cap rises dissolve in the mixture salt and vegetable oil. Add flour to the mixture and knead a soft dough. When the dough has risen, knead and let it rise again.

2. Stage

Marinate the pork in char si sauce from the evening (at least 4 hours). Favorite cut of pork (traditionally used breast with a good layer of fat, the neck is also not bad, I prefer entrecote) is divided into slices of 2-3 cm, pour the sauce and put in a cool place for marinating Marinated meat to fry (almost until readiness 3/4) on a grill or on a well heated pan, constantly lubricating marinade. Finished meat is finely chopped as for our usual manti

3. Stage

Sesame oil and a bunch of onions and add them to the meat. If desired, you can add some Peking cabbage to the stuffing (it is more tender and more traditional than the usual white cabbage) stewing it together with the onion

4. Stage

Grate a thumb-sized piece of ginger on a fine grater, add a tablespoon of water, let stand for a few minutes, squeeze and add to the stuffing fragrant infusion. Fill the stuffing with a couple of spoonfuls of sesame oil, mix thoroughly and set aside.

5. Stage

Roll the dough once more, divide it into portions (~16 pieces approximately) and roll into balls. Roll out each ball about ten centimeters in diameter with a thickening in the center. Put 2-3 tablespoons of filling, shape in your favorite way and put into a mantovar. Before steaming, you need to let the buns stand for 15-20 minutes. Steam for 20-25 minutes, as the filling is almost ready.

6. Stage

Don't forget the dipping sauce, it needs time to set. Mix the soy sauce with the rice vinegar and sugar, add coarsely chopped onions and hot peppers to the sauce, add a couple teaspoons of toasted sesame seeds and garlic (freshly minced or dried flakes)