Spinach shell buns

Wash the spinach, cut it into sections, put it into a juicer and squeeze it into spinach juice. Dissolve the yeast water with warm water and set aside.

Add 3 grams of yeast water and about 20 grams of water to the spinach juice, and stir with chopsticks to form a fluffy consistency.

Then use your hands to knead into a uniform spinach dough; add 4 grams of yeast water and about 150 grams of water to the white flour and mix into a white dough. Then cover the two doughs with a semi-moist kitchen cloth and leave them in a warm place to ferment.

While the dough is fermenting, make the bun filling. First chop the white radish into small pieces, add a teaspoon of salt and marinate for 5 minutes, then rinse with water and squeeze out the water.

Add 2 tsp cooking wine, 1 tsp soy sauce, 1/2 tsp pepper, appropriate amount of minced onion and ginger to the pork filling, stir well.

Then add the chopped white radish to the meat filling, 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of sesame oil, and an appropriate amount of chicken essence. Mix thoroughly to make bun filling.

When the dough has risen to double its original volume and has a honeycomb shape inside, dip your fingers in some flour and press the dough until it rises without shrinking. Knead the risen dough evenly with your hands to drain the air out of the dough and set aside.

Roll the spinach dough and white dough into rectangular pieces with a thickness of about 4 mm.

Stack the two kinds of dough pieces together, put the white dough piece underneath, and roll it up from the long end into a two-color dough roll.

Divide the dough roll into evenly sized dough pieces.

Hold the dough up and flatten it with the palm of your hand, and roll it into a bun skin that is thick in the middle and thin on the edges.

Put an appropriate amount of filling into the bun skin, fold it in half into a semicircle, pinch the edges of the semicircle tightly, and then use your thumb and index finger to pinch out the lace. (This wrapping method has very detailed steps in my recipe "Three Color Dumplings")

Cover the wrapped raw embryo with a damp cloth and let it rise for 20 minutes. Put it in a steamer with cold water, bring to a boil over high heat, then turn to low heat and steam for 12 minutes, then turn off the heat, simmer for another 5 minutes and serve.

Finished product picture 1.

Finished product picture 2.

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