Shepherd's Purse Pork Buns

Overview

On March 3rd, shepherd’s purse is a panacea. Spring shepherd’s purse is rich in nutrients and the crude fiber it contains is good for the intestines. I usually eat refined grains and love pure meat for steamed buns. This time, adding some shepherd’s purse not only does not affect the satisfaction of eating meat, but also adds a different taste.

Tags

• staple food
• home cooking
• breakfast
• steamed buns
• spring recipes
• flour
• ginger
• light soy sauce
• milk powder
• old soy sauce
• pork belly
• shepherd's purse
• white sugar
• yeast
• pepper
• sesame oil
• water

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Add water, milk powder and yeast to flour.

   

3. 3 Blend the bread in the machine for 29 minutes and let it rise to double in size at room temperature.

   

4. 4 Mince the pork belly.

   

5. 5 Blanch the shepherd's purse in boiling water for ten seconds until it changes color. Add some salt to the water.

   

6. 6 Drain into cold water, squeeze out the water and chop into fine pieces.

   

7. 7 Minced meat, minced vegetables, minced ginger, dark soy sauce, light soy sauce, pepper, a little sugar, sesame oil.

   

8. 8 Stir vigorously in one direction.

   

9. 9 Drain the air from the risen dough and divide it into balls of similar size.

   

10. 10 Roll out the dough to be thick in the middle and thin around the edges.

    

11. 11 Wrap in appropriate amount of filling.

    

12. 12 Wrap it tightly, cover with corn leaves and ferment at room temperature for about 45 minutes. Bring to a boil and then turn off the heat over high heat for about 15 minutes.

    

13. 13 Simmer for about five minutes and take out.