**Ingredients (Raw Material Formula):**
750 grams of flour, 500 grams of lean pork, 5 grams of grated ginger, 125 grams of soy sauce, 422 milliliters of water, 62.5 grams of finely chopped onions, and 60 grams of sesame oil.
**Production Method:**
Start by preparing the pork filling. Use a 3:7 ratio of pork fat to lean meat. Remove any cartilage or impurities, then chop or grind the meat into different sizes. While mixing, add a small amount of ginger water first, followed by soy sauce. The soy sauce is used to enhance flavor and adjust saltiness, so its quantity should be adjusted based on taste. Add it gradually, ensuring it’s fully incorporated into the meat. After adding the soy sauce, let the mixture rest in the refrigerator for a while. If using a stuffing machine, continue mixing without stopping after the soy sauce is added, then slowly introduce the water. Be careful when adding water—too quickly can cause the filling to become watery. Finally, mix in MSG, sesame oil, and diced green onions until well combined.
**Dough Preparation:**
The water-to-flour ratio is 2:1. This also applies to the proportion of old leaven (starter) and alkali. For general use, with 25 kg of flour, you’ll need about 20 kg of old leaven in winter, 10 kg in spring and autumn, and 7.5 kg in summer. Alkali quantities vary accordingly: 190 grams in winter, 135 grams in spring and autumn, and 130 grams in summer. Once mixed, rub the dough evenly to avoid excess alkali. When kneading, ensure the surface is smooth and free of lumps. With 750 grams of water, divide it into 40 portions, each weighing approximately 18.75 grams.
**Rolling the Dough:**
Roll the dough evenly, shaping it into a round skin with a diameter of 8.5 cm. Ensure the thickness is uniform, and the edges are smooth.
**Filling and Wrapping:**
Place the skin on your left hand, then use your right hand to fold 15–16 pleats. As you squeeze the wrapper, push your thumb forward while opening the pleats with your thumb and index finger. Make sure the bun is tightly sealed, avoiding any gaps. Do not lick the filling during the process to keep it clean.
**Steaming Instructions:**
Place the buns on a steaming tray. Steam time varies depending on the heat source: 4–5 minutes over hard gas, 5 minutes on a bituminous coal stove, and 6 minutes for a coal fire at home. Steaming directly over an open flame may result in uneven cooking, poor appearance, and a less flavorful texture. Under-fire steaming can make the buns sticky and difficult to eat. Always ensure proper steaming technique for best results.
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Zhejiang Zhoufu Food Co., Ltd. , https://www.zhoufu-food.com