Clay Pot Xinjiang Meat Buns, Especially Delicious, Easy to Learn
Prepare the filling
Ingredients: Minced meat, onion
Seasonings: Cooking wine, cumin, salt, oil, soy sauce or salt
Onion
Dough: Just like making potstickers
Roll the dough a bit bigger
Stuff the dough with the filling
The wrapping method is as follows
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Wet, then bake
Clean the pot, dry it, and dry-fry it for a while to make the pot walls very dry and hot. Otherwise, it's difficult to stick to
Bake the buns to stick to the inner walls of the pot. If the dough is too soft, it will slide down and lose its shape
Steam over low heat for 5-8 minutes
Use a clip or spoon to pick up the baked buns
The pot interior is very clean
Golden and golden, the skin is crispy
Near the bottom of the pot, the fire is a little bigger. But it's even crispier
Take one out
Open it, the aroma of the filling is unbearable. Really, the skin is crispy and the filling is fragrant and juicy
