Mushroom Pork Buns
Overview
How to cook Mushroom Pork Buns at home
Tags
Ingredients
Steps
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Dissolve the yeast in 35-degree warm water and let it sit for a while; slowly pour the yeast water into the flour, stirring it with chopsticks to form a fluffy consistency.
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Knead the flour into a smooth dough with your hands, cover it with a semi-moist kitchen steamer cloth or wrap it in plastic wrap, and let it ferment until it doubles in size. (Use your fingers to poke a hole in the dough. If it doesn’t shrink back, it’s ready). Deflate the risen dough and continue kneading it into a smooth dough.
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While the dough is fermenting, you can prepare the bun filling: wash and chop the meat filling, add five-spice powder, light soy sauce, and dark soy sauce, and beat with chopsticks in one direction; then add the minced onion and ginger and continue beating in one direction until it is sticky and can be pulled out into threads.
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Wash the mushrooms, chop them with a vegetable cutter or food processor, and squeeze out the water.
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Add the mushrooms to the meat filling and mix thoroughly. Taste the meat filling. If it is bland, add some salt and mix well.
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Divide the risen dough evenly into several small portions.
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Use a rolling pin to roll out the bun skin into a thicker middle and thinner edge.
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Place an appropriate amount of meat filling in the middle of the dough.
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Then knead it along the edge of the dough. Note: The last pleat should be glued to the first pleat, forming a bowl-shaped shape. Use your thumb to press down slightly in the middle to gently reshape the bun.
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This is the wrapped bun.
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Pour cold water into the pot. Place the kneaded buns on the steamer one by one and let them rise for about 15 minutes. After the fire comes to a boil, turn to medium heat and steam for 15 minutes. Turn off the heat and continue to simmer for about 5 minutes before opening the lid.
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These are steamed buns~
