This snack is named after the childhood nickname “Goubuli” of Gao Guiyou – the originator of the snack. In the late Qing Dynasty, Gao Guiyou set up a steamed stuffed bun shop in Sanchakou of the South Canal. He ran the shop meticulously, constantly improving ingredients and techniques; thus later created this unique steamed bun with large stuffing. The buns attracted more and more customers, and the regulars named the bun after his childhood nickname and its reputation grew increasingly.
Characteristics: the buns are white and small, like chrysanthemums in early maturity. The casing of the buns is soft, tender and al dente; the stuffing is soft, mellow, oily and juicy. The filling is fatty but not greasy.
500g of pork, 500g of flour, a suitable amount of chopped ginger, soy sauce, MSG, sesame oil, bone broth, yeast and dietary alkali.
1. Put the yeast and a suitable amount of clear water into the flour and knead it into dough. When the dough is kneaded well, cover it with wet cloth to let it rise. When the dough is 50% or 60% raised, pour in the dietary alkali solution and knead it thoroughly; melt the dough slightly.
2. Mince the fatty pork and lean pork at a 3:7 ratio, create muddy pork and stir it with chopped ginger; add the soy sauce, MSG, sesame oil, bone broth and clear water and stir them until them are hard enough to constitute a stuffing.
3. Rub the dough into strips and cut them into small lumps of dough; then flatten the small lumps into wrappers and put the meat stuffing into the wrappers. Close them up with 15 pleats and put them into a preheated steamer, and steam them on a high heat for 5 minutes until they are steamed thoroughly. Read more :