Shepherd's Purse Steamed Buns

Overview

How to cook Shepherd's Purse Steamed Buns at home

Tags

• staple food
• home cooking
• children
• breakfast
• steamed buns
• spring recipes
• children's day
• flour
• light soy sauce
• meat filling
• oyster sauce
• pepper water
• shepherd's purse
• yeast
• minced green onion
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Dissolve the yeast in 40-degree warm water, add the yeast water and appropriate amount of water to the flour and knead it into a dough. (Do not add water all at once, add small amounts and multiple times as appropriate)

   

2. 2 Let the dough rise in a warm place until about doubled in size.

   

3. 3 Deflate the dough and knead it smooth, cover with plastic wrap and let it sit for 20-25 minutes.

   

4. 4 Wash the shepherd's purse when making noodles.

   

5. 5 Boil water in a pot, put the washed shepherd's purse into the pot, blanch it and take it out immediately. (Do not blanch for a long time, just put it in water and scald it)

   

6. 6 Chop the blanched shepherd's purse and set aside.

   

7. 7 Add the peppercorn water to the meat filling and beat until vigorous, then add seasonings and an appropriate amount of vegetable oil and mix well. (Put more oil in steamed buns stuffed with wild vegetables than other vegetable stuffed buns)

   

8. 8 Add minced green onion and shepherd's purse to the meat filling and mix well.

   

9. 9 Roll the dough into strips and cut into appropriate size.

   

10. 10 Take a dough and flatten it into a thick middle and thin edge.

    

11. 11 Take an appropriate amount of filling and place it in the middle of the bun wrapper.

    

12. 12 Pleat and shape into buns.

    

13. 13 Let the wrapped buns rest for 20 minutes.

    

14. 14 Place the buns in a steamer, add cold water to the pot, heat over high heat until the water boils and continue to steam for 15 minutes. Turn off the heat and steam for 3 minutes before removing from the pot.