Dried prunes and pork buns

Overview

In addition to daily stir-frying and braised pork with pickled vegetables, I also made big steamed buns with pickled vegetables and pork brought from Jiangxi. The taste is no worse than the ones in the store. Umeboshi likes to eat oil, so you need to put more oil when making the stuffing, preferably 40-60% fat and lean meat stuffing. Before use, pick up the hard stems of the Umeboshi and soak them in cold water to soften them. After absorbing enough water, steam them in a pot for 40 minutes to soften and stretch before use.

Tags

• staple food
• home cooking
• old man
• breakfast
• post autumn fat
• steamed buns
• autumn recipes
• winter recipes
• banquet dishes
• clear water
• flour
• pork stuffing
• umeboshi
• yeast
• salt
• soy sauce

Ingredients

Steps

1. 1 Soak the prunes thoroughly in water in advance and steam them for 40 minutes. Add the meat filling into the wok and stir-fry until cooked. Add the steamed prunes and mix evenly

   

2. 2 Knead the dough in advance and let it rise until it doubles in size. You can use

   

3. 3 Take out the dough and place it on the cutting board, roll it into thin strips

   

4. 4 Cut into small pieces

   

5. 5 Roll it into a small round piece with thin edges and thick middle

   

6. 6 Take an appropriate amount of filling and place it in the center of the round cake and wrap it well

   

7. 7 All the buns are wrapped in order

   

8. 8 Put it in the pot and set it up for the second time

   

9. 9 After 20 minutes, light the fire and steam for 30 minutes after the water boils. When the time is up, don’t rush to open the lid first. Let it simmer for 5 minutes before opening the lid

   

10. 10 Pick it out and eat it.