CHICKEN DUMPLINGS (china)

 CHICKEN DUMPLINGS (china)

bakpao ayam

ala 

HOTkitchens76

asian food

material:
500 grams of flour
1 packet of instant yeast (8 grams)
1 teaspoon granulated sugar
3 tablespoons of cooking oil
250 ml warm water
2 tablespoons oil for sauteing
300 grams of minced chicken meat and skin (you can use pork)
1 teaspoon rice vinegar
1 teaspoon sesame oil
2 tablespoons oyster sauce
2 tablespoons soy sauce
salt to taste


how to make
- Mix the flour, yeast, sugar, and cooking oil. give water and then squeeze and knead until smooth. enter the bowl, cover with a damp cloth, place in a warm, not hot subs 30 minutes and let dough twice its original size. then squeeze the dough and knead again. let stand for 15 minutes. then divided into 2 parts. set aside.
- Heat the oil and saute the meat and chicken skin that has been chopped earlier. give rice vinegar, sesame oil, oyster sauce, soy sauce, salt, and sugar. stir until smooth. cook until chicken is cooked. lift. divided into 12 parts
- Flatten the dough piece give a portion of the content. fold the dough up and close. Cover with a piece of baking paper, and steam for 15-20 minutes. and lift ..ready to be enjoyed while warm