Chives, Mushrooms and Fresh Pork Buns

Overview

How to cook Chives, Mushrooms and Fresh Pork Buns at home

Mix flour with yeast powder and warm water to form a stiffer dough.
Knead slightly and ferment until doubled in size.
Wash and blanch the oyster mushrooms.
Drain, squeeze out the water and chop into pieces.
Add flavored pork filling, five-spice noodles, sesame oil, and salt and mix thoroughly.
The fans are soaked.
Wash and drain the leeks, chop into small pieces, and cut the vermicelli into small pieces.
Mix the marinated meat filling with mushrooms, vermicelli, leeks, salt and peanut oil.
Knead the dough until smooth and cut into pieces.
Roll out into a slightly thick dough in the middle.
Wrap in vegetable filling.
Place the buns into a steamer to ferment at 40 degrees Celsius for 10 minutes, then steam at 100 degrees Celsius for 25 minutes.
Remove from the pan.
It was soft and delicious. My five-year-old son ate three of them.