Cowpea buns

Overview

Cowpeas were planted by my mother. There are more than a dozen cowpea trees in total. Mom knows that my family loves to eat soybean pot noodles and cowpea meat buns. I have a secret for making cowpea and meat buns, and I won’t tell anyone, not even you, even to death. You must look carefully, maybe you can find something.

Tags

• staple food
• pasta
• home cooking
• pregnant women
• breakfast
• steamed buns
• summer recipes
• cooking wine
• cowpea
• pork
• su yi xian
• fermented dough
• soy sauce

Ingredients

Steps

1. 1 Prepare ingredients. (I used about 100 grams of cowpeas and 150 grams of meat filling)

   

2. 2 Ground pork into mincemeat. (My meat is about 28% fat)

   

3. 3 Add one tablespoon of cooking wine, two tablespoons of soy sauce, and one teaspoon of vegetarian or chicken essence to the meat filling, mix well and marinate for a while.

   

4. 4 Cut the cowpeas into small pieces of about 5 mm and set aside

   

5. 5 Heat an appropriate amount of oil in the pot, add the chopped cowpeas to the pot and stir-fry until fragrant, turn off the heat and let cool. (The amount of oil depends on how much you usually mix the stuffing. You don’t need to add oil when mixing the stuffing.)

   

6. 6 Knead the flour with yeast and water in advance and let it ferment.

   

7. 7 Mix the cooled fried cowpeas with the meat filling, add a little salt and mix well.

   

8. 8 Divide the fermented dough into small pieces, roll them out, and add the fillings

   

9. 9 Wrap into buns.

   

10. 10 Allow to rise slightly for ten to twenty minutes to make the buns slightly larger. Pour cold water into the pot, steam for fifteen minutes and then turn off the heat. Simmer for two minutes before opening the lid.