★Piglet meat bun★. Great recipe for ★Piglet meat bun★. These piglet buns are adorable and delicious. The salty and spicy sausage is perfectly complimented by the fluffy and slightly sweet bread which also absorbs the grease from the meat.
Gua Bao has an interesting name "tiger bites pig" due to the mouth like bun shell and the pig meat inside. The unique fold over buns are popular in mainland China too, with another lovely name: lotus leaf buns (荷叶包) as it can fold closely just like lotus leaf. We usually match lotus leaf buns with minced meat and vegetables too. You can have ★Piglet meat bun★ using 12 ingredients and 6 steps. Here is how you cook it.
Ingredients of ★Piglet meat bun★
- Prepare of Fillings.
- It's 6-8 of Commercially available meatballs or leftover shu-mai.
- It's of Dough.
- It's 250 g of flour.
- Prepare 30 g of sugar.
- Prepare 1.5 g of salt.
- It's 6 g of yeast.
- Prepare 6 g of baking powder.
- You need 140 cc of warm water.
- You need 10 g of lard.
- Prepare of black sesame seeds.
- It's of pink food color.
A lot of ethnic recipes use pig tails. They are great as a meat dish with turnip greens, black-eyed peas, or boiled cabbage. My recipe cooks the tails, twice and the result is a crispy crackling covering the tail, that you can eat or save for crackling in cornbread. The crushed red pepper can be used liberally for a spicy taste.
★Piglet meat bun★ step by step
- First, add a little sugar and yeast to lukewarm water and leave it for about 2 hours..
- Put the rest of the ingredients there and knead Leave it for 20 minutes and make some 30g pink with food coloring. Divide dough into 8 pieces (depend on filling size: today meatballs are small, so I make them 8). cooked meatballs (pic.2).
- Wrap the meatball (shu-mai) in the dough, make the ears and nose with the pink dough, and stick the nose with a toothpick like piercing two holes. Ears should be soaked in a little water..
- Make a hole in the eye and put black sesame in it.
- Steam in a steamer for about 10 minutes.
- You can see original recipe in Japanese. https://cookpad.com/recipe/5476185.
Be sure to buy pig tails that have a lot of meat around the upper. A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings.