Colorful chive meat buns

First saute the shrimps with a small amount of oil until fragrant, chop the leeks and pork, add the shrimps and other ingredients and mix to form the filling. Next make the dough.

Dissolve the yeast with warm water and set aside.

Divide the flour into 4 portions, add spinach puree, pumpkin puree, purple sweet potato puree and yeast water separately to form 4 doughs of different colors.

Knead the dough of each color into sheets.

Overlap all the dough together.

Roll the stacked dough into a long cylinder shape.

Cut the dough into 32 equal portions with a knife.

Take a small portion of the dough and roll it into a round piece. Use a knife to cut 8 pieces into this shape.

Pinch the two sides of each dough piece together.

Wrap in fillings.

Use the thumb's mouth to slowly pinch the dough inward.

Just pinch it and that's it.

Place the prepared buns in an oiled steamer and let them ferment naturally in the sun for 40 minutes until they double in size.

Add water to the pot and bring to a boil. Place the fermented buns on top and steam over high heat for 10 minutes before taking them out of the oven.

Steamed finished product.

Finished product. Tips: 1. Since the dough is kneaded separately, the amount of water should be reduced according to the feel, especially pumpkin dough which contains more water. 2. Use raw spinach and puree it in a food processor. 3. After the steamed buns are cooked, cut a few jujubes in half and place them on top of the buns for decoration.

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