Pork buns with scallions

Pour half a pack of angel yeast powder into warm water and mix well, add it to the flour basin, mix well with chopsticks, and knead into a dough.

The mixed dough needs to be placed in a warm pot and covered with a lid to rest for about 90 minutes (depending on the temperature) in this cold season

Wash the pork and chop into fillings, add scallions and chop together

Chopped meat filling

Prepare half a bowl of water, add the meat filling in two or three times, and stir while adding

Add water and mix well the meat filling

Add one spoonful of cooking wine, two spoons of light soy sauce, two spoons of oyster sauce, and two spoons of soybean paste at a time (you can leave it out according to personal taste), and mix well again

Finally, add a spoonful of sesame oil and mix

Take the risen noodles and shape them into the usual dumpling wrapper shapes. Roll out the bun wrappers with a thick middle and thin edges. Add fillings and start making buns

Wrap the steamed buns (place them on the dumplings one by one, then put them in a warm pot to rise for about 20 minutes) and start steaming them for about 15 minutes.

Wrapped buns (a bit ugly)

Finished product.

Overview

Tags

Ingredients

Steps