Fresh Shrimp Meat Bun

1. Spare raw materials.

2. Pour medium gluten flour, water, white sugar, and yeast into the bread maker.

3. After kneading, let it ferment in a warm place.

4. Wash and chop the scallions.

5. Put the pork into a blender and mash it into minced meat. Add five spice powder, salt, ginger, and scallions and stir well.

6. Remove the shrimp head from fresh shrimp and leave the last shrimp shell and tail.

7. When the dough has fermented to twice its size, take it out.

8. After thoroughly kneading, cut into evenly distributed small pieces.

9. Take a small pill and roll it into a round piece. Take the filling and place it in the center of the dough (1:1 ratio of dough and filling). Place a shrimp in the center.

10. Pinch out small folds evenly, and when closing, leave the shrimp tail outside to create a small meat bun.

11. Place the green body in the cage and let it rise for 10 minutes.

12. Steam in cold water until the water boils, then turn to medium high heat and steam for about 13 minutes. Turn off the heat and continue to simmer for 3 minutes without removing the lid.