Chive vermicelli buns
Overview
Some people can't stand the smell of leeks, but people who like to eat leeks especially love the taste. It's summer and I can't eat fatty meat, so I make dumplings with vegetarian fillings. The vegan filling is a bit monotonous, so I added some lard to it, and the finished product tastes particularly fragrant, and it doesn't make you feel greasy. I don't agree with the statement that lard is unhealthy. The oil you boil yourself is clean and you don't eat it often. It is much more fragrant than blended oil.
Tags
Ingredients
Steps
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Add yeast powder and white sugar to flour.
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Add water little by little and mix with your hands until it becomes fluffy
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Knead into a uniform and smooth dough. Cover with plastic wrap and leave to ferment at room temperature.
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Soak the vermicelli in boiling water for half an hour in advance.
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Wash the leeks, cut off the roots and chop finely.
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Chop the leeks, chop the vermicelli, add lard, salt and pepper
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Stir evenly and put it in the refrigerator to refrigerate. The leeks will not become watery after being refrigerated, and the lard will solidify and can be packed later.
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The dough is fermented until it doubles in size, and there are fine holes inside, indicating that the fermentation is complete.
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Knead the fermented dough evenly again, deflate the air, and knead it into a uniform dough again.
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Shape into long strips.
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Cut into small pieces and flatten.
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Roll into thin slices.
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Scoop a large spoonful of filling and wrap into buns.
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Wrap everything and put it in the steamer. Turn on the heat and cook for two to three minutes to release the steam. Turn off the heat and use the residual heat to cover and ferment for 20 minutes.
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Turn on the heat directly, steam for 7 minutes after the water boils, turn off the heat, simmer for two minutes before taking it out of the pot, it will be soft, white and tender.
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Finished product
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Finished product
