Stewed pork buns with diced bamboo shoots

Overview

There was some braised pork left over from the braised pork rice I made yesterday. Today I added some diced bamboo shoots and made it into steamed buns. It was so delicious with a bowl of porridge.

Tags

• staple food
• home cooking
• steamed buns
• braised pork
• flour
• salted bamboo shoots
• water

Ingredients

Steps

1. 1 Slowly add water to the flour and mix into a soft dough, knead evenly, cover with plastic wrap and ferment until doubled in size. (The ratio of flour to water is about 2:1, adjust appropriately)

   

2. 2 Tear the salted bamboo shoots into strips, soak them in water in advance to remove the salty taste, and change the water twice in between.

   

3. 3 Cut the soaked and washed bamboo shoots into small cubes.

   

4. 4 Pour into the braised pork and stir-fry until the soup dries up. Add salt or not as appropriate.

   

5. 5 Take a piece of fermented dough, knead it to create air bubbles, knead it evenly, cut it into pieces, flatten it, and roll it into a pie crust that is thick in the middle and thin on the edges.

   

6. 6 Pour in appropriate amount of fillings and wrap into buns.

   

7. 7 Add cold water to the steamer, cover the steamer with a wet cage cloth, put the buns in, cover, and let rise again for about 20 minutes. Turn on medium heat and when steam comes out, turn down the heat slightly and steam for 15 minutes.