Shengjian was originally a snack in Shanghai and other places,


500g flour
280g water
4G yeast
300g pork stuffing
5ml vegetable oil
600g fennel
Proper amount of salt
Proper amount of ginger powder
A little Shaoxing wine
Proper soy sauce
A little chicken essence
Appropriate amount of vegetable oil


Step 1
Put all the materials of the dough into the barrel of the toaster, knead it into smooth dough (a dough mixing procedure for 15 minutes), round it and ferment in the basin;

Step 2
Prepare fennel and meat stuffing;

Step 3
Clean fennel, blanch it in the pot, remove it, cool it in cold water, drain the water and chop it up;

Step 4
Put ginger powder, Shaoxing wine, soy sauce and salt into the meat filling, mix well, add an appropriate amount of water, and finally put an appropriate amount of vegetable oil to mix well again;

Step 5
Put the chopped fennel and the mixed meat stuffing together, put an appropriate amount of salt and vegetable oil into the fennel, and mix well before wrapping;

Step 6
Take out the fermented dough, knead it evenly, and divide it into the dosage of the required size. It doesn't need to be too large. It's a little bigger than dumplings;

Step 7
Roll out the skin and stuffing, shape the steamed stuffed bun, and wake up for a few minutes;

Step 8
Dip a little oil brush on the bottom of the pot with a brush, put the steamed stuffed bun into the pot, heat it over low heat, after about 3 minutes, pour in an appropriate amount of clean water, the amount of water is 1 / 3 of the steamed stuffed bun, and turn to medium heat;

Step 9
Cover the pot, fry until the water evaporates, sprinkle a little sesame and parsley (you should sprinkle some shallots and wood), turn off the fire and start the pot; A total of 10 minutes;