Steamed buns with diced pork

Overview

Beijing-style food, steamed buns with diced pork, are actually steamed buns with dough as the skin and pork as stuffing. They were originally the staple food of Shandong cuisine. After moving north to the capital, they were made into beautiful shapes and printed with patterns, making them look much more delicate and beautiful than steamed buns. If you make it at home, you don’t have a mold, so it doesn’t seem necessary to print patterns on it if it’s not the year or the festival. Why not keep it simple and make it into a steamed bun-shaped meat bun? The dough is also white and soft, the filling is rich in sauce, and the taste is delicious——

Tags

• staple food
• pasta
• home cooking
• pregnant women
• maternity
• breakfast
• steamed bun hanamaki
• chicken essence
• chives
• cooking wine
• five spice powder
• flour
• ginger powder
• instant yeast powder
• light soy sauce
• old soy sauce
• pork belly
• sweet noodle sauce
• tahini
• milk
• salt
• sesame oil

Ingredients

Steps

1. 1 Frozen pork belly until slightly hard, first sliced, then shredded, and finally finely diced;

   

2. 2 Add light soy sauce, cooking wine and sesame oil, stir evenly in one direction, and let stand for 30 minutes;

   

3. 3 Chop the ginger into fine pieces;

   

4. 4 Add sweet noodle sauce, sesame sauce and light soy sauce to the meat filling, and stir evenly in the original direction;

   

5. 5 Add ground ginger and five-spice powder and stir evenly in the original direction;

   

6. 6 Put it into a sealed container and smooth the surface;

   

7. 7 Add sesame oil (out of the amount) and cover the surface of the meat filling thinly;

   

8. 8 Cover the container and refrigerate for at least 4 hours, preferably overnight, to refrigerate.

   

9. 9 Take the meat filling out of the refrigerator and let it warm before use;

   

10. 10 Add salt, chicken essence and dark soy sauce, you can also add a little sugar, still in the original direction, stir evenly;

    

11. 11 Wash the chives and cut into small pieces;

    

12. 12 Put it into a large bowl, add a little oil and stir evenly;

    

13. 13 Put it into the meat filling;

    

14. 14 Before use, mix the chopped green onion and meat filling in the original direction.

    

15. 15 Heat the milk in the microwave until slightly warm and add yeast powder;

    

16. 16 Stir evenly;

    

17. 17 Put two cups of flour into a large bowl, stir with chopsticks while pouring in the milk yeast;

    

18. 18 Stir into a uniform thick batter;

    

19. 19 Cover with plastic wrap and ferment at room temperature until the batter is full of bubbles;

    

20. 20 Add another cup of flour in small amounts;

    

21. 21 Knead into a smooth dough. The dough is softer than ordinary steamed bun dough. You can increase or decrease the flour according to the situation;

    

22. 22 Place on the counter, cover with plastic wrap, and bake for 20 minutes;

    

23. 23 After 20 minutes, roll the dough into a long strip;

    

24. 24 Prescribe the dose and control the size yourself;

    

25. 25 Roll out the dough and make it thicker. We are making steamed buns, not steamed buns;

    

26. 26 Wrap the meat filling, not too much. This is a steamed bun, not a steamed bun;

    

27. 27 Tie it up like a bun;

    

28. 28 With the seam facing down, shape it into a steamed bun shape; after everything is wrapped, cover it with plastic wrap and let it rest for 30 minutes;

    

29. 29 After steaming the steamer, put it into the pot (grease the steaming tray with oil or use a steamer cloth), steam over high heat for 15 minutes, turn off the heat, and steam for another 3 minutes;