Pork and fennel buns

Overview

There are many people who don't like the taste of fennel, but our family likes it very much. Fennel steamed buns and fennel dumplings are often eaten. Northerners generally think that fennel vegetables are oily, so when making steamed buns and dumplings, they usually add more oil to make them taste more fragrant. And because fennel itself can relieve greasiness, doing so is not harmful to health.

Tags

• staple food
• home cooking
• old man
• dinner with friends
• steamed buns
• dinner
• cooking wine
• fennel
• flour
• ginger
• oyster sauce
• pork stuffing
• thirteen incense
• yeast
• salt
• sesame oil

Ingredients

Steps

1. 1 , prepare flour.

   

2. 2 Melt fresh yeast in warm water, use the yeast water to stir the flour into dough, cover and let rise.

   

3. 3 Add the minced ginger, oyster sauce, thirteen spices, salt and cooking wine into the meat filling and stir well.

   

4. 4 Wash the fennel and drain it.

   

5. 5 Finely chop the fennel.

   

6. 6 Put the chopped fennel into the meat filling, add sesame oil and salt and mix well to form a bun filling.

   

7. 7 Take out the dough that has doubled in size, knead evenly and deflate.

   

8. 8 Divide into equal portions.

   

9. 9 Roll it out into a thick skin around the middle.

   

10. 10 Add an appropriate amount of filling to the dough and fold it with your hands along the outer edge of the bun.

    

11. 11 Cover the wrapped buns with a damp cloth and let them rest for 20 minutes.

    

12. 12 Add water to the steamer, put the steamed buns into the dough, bring to a boil over high heat, then turn to low heat and steam for 15 minutes.