Q: Can I use a different type of mushroom for this recipe?
A: Yes, you can substitute with other mushrooms, but the flavor profile may change slightly.
Q: Is it possible to use store-bought dough instead of making it from scratch?
A: Yes, store-bought dough can be used, but homemade dough may yield a softer texture.
Q: How long should the dough rest for the second fermentation?
A: The dough should rest until it doubles in size, which typically takes around 30 minutes to 1 hour.
Chicken Juice and Mushroom Meat Rolls
Notes
Ingredients:
- Pork (front leg) - 500g
- Mushrooms - 8 pieces
- Green onions - 2
- Ginger - 1 piece
- Salt - 1 tablespoon
- Pepper powder - 1 tablespoon
- MSG (Monosodium glutamate) - 1 teaspoon
- Soy sauce - 1 tablespoon
- Oyster sauce - 1 tablespoon
- Chicken juice - 1 tablespoon
- Flour - 500g
- Yeast - 5g
- Chop the pork front leg into minced meat.
- Dice the mushrooms.
- Finely chop green onions and ginger.
- Add green onion, ginger, salt, pepper powder, and MSG to the minced meat.
- Mix in the soy sauce.
- Add the oyster sauce.
- Include the chicken juice.
- Stir everything until well combined.
- Mix in the diced mushrooms.
- Stir again for an even mixture and set aside.
- Mix flour and yeast with water to form a smooth dough. Let it rest for 10 minutes.
- Roll out the dough into a rectangle after resting.
- Spread the meat mixture over the dough surface.
- Roll the dough from the bottom up.
- Form the rolled dough into a cylinder shape.
- Cut into equal portions.
- Place the portions in a steaming tray.
- Let the dough rise again until it doubles in size (it should spring back when pressed).
- Steam over high heat for 15 minutes once the water boils.
- After the time is up, let it sit for an additional 2 minutes before uncovering.
- Enjoy the soft and fluffy meat rolls, tempting in their simplicity.
- Calories: Approximately 300-350 kcal per serving
- Protein: High
- Carbohydrates: Moderate
- Fats: Moderate
