Pork buns with green onions
Overview
My family often makes steamed buns and other pastries. Nutritious and delicious. It's perfect for breakfast. Originally, I wanted to make spicy bean sprout buns today, but my Dabao can’t eat spicy food, so I made two kinds of fillings. This is what my eldest baby loves to eat. I just finished my lunch and the steamed buns were ready. Dabao immediately ate two more and said they were delicious! But he seemed to be able to hold on after eating, and just asked me for Jianweixiaoshi tablets.
Tags
Ingredients
Steps
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Dissolve in warm water at 30 degrees Celsius with a little sugar, add yeast and mix.
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Pour the yeast water into the flour, add an appropriate amount of water, and stir with chopsticks until it forms 80% into flakes.
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Then start kneading the dough, adding water to the dough with your hands while kneading until it forms a smooth dough. The surface of the buns should be soft. Cover with plastic wrap and leave in a warm place to ferment.
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Now prepare the stuffing. Finely chop the ginger as finely as possible. Chop green onions. More green onions are needed to make it taste better.
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Add cooking wine, minced ginger, salt and pepper to the meat filling, add water and stir in one direction. The water needs to be added in batches, adding a small amount of water each time to be eaten by the meat filling, and then adding the next time. Cook until the minced meat is in a ball. If there is stock, it is better to use stock.
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Then add oyster sauce, dark soy sauce, light soy sauce, spice oil, sesame oil, five-spice powder and green onions and stir in one direction. The stuffing of the steamed buns steamed in this way forms a ball. The preparation of spice oil is introduced in my "Yibin Burning Noodles" recipe.
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Let the dough rise until it doubles in size and the dough does not shrink back when pressed into the hole.
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Knead and deflate the dough and divide into equal portions.
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Roll out the dough into a thick center and thin edges. It doesn't have to be neat or round. Wrap the stuffing and adjust.
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Pick up the dough and add the meat filling.
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Because it needs to be distinguished from another kind of filling, it is wrapped in another style. The difference from the round bun is that the pleats are pinched and pushed forward instead of pinched in the middle.
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You can see that this one is not pinched in the middle.
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The picture doesn't do a good job of conveying the packaging method. Anyway, everyone has their own way, just wrap the stuffing without leaking.
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Put cold water in the steamer. Place the buns in the steamer, cover and let rest for twenty minutes. The drawer cloth should be moistened. But it can't be wet like dripping water.
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After twenty minutes, start steaming over medium-low heat, then turn to high heat and steam for fifteen minutes. Turn off the heat and simmer for three minutes before taking it out.
