Sauce Pork Buns

Overview

This time I tried using bean paste and sweet noodle sauce to make the meat filling, and it tasted very good. The dough used to make the buns should be kneaded softly, and a small piece of lard should be added when kneading the dough. Not only will the steamed bun skin be soft and white, but also because the bun skin contains oil, the soup in the bun filling will not be absorbed all at once and affect the taste. The dough mixed with milk will make the hair whiter and softer. For the pork, we use front leg meat that is 30% fat and 70% lean. Since there are no vegetables, you can add more water when stirring the meat filling, so that the steamed bun filling will be fresh and juicy. 1 tablespoon = 15ml 1 small spoon = 5ml

Tags

• staple food
• home cooking
• steamed buns
• lunch
• dinner
• clear water
• doubanjiang
• flour
• ginger
• lard
• old soy sauce
• pork
• rapeseed oil
• sesame oil
• sweet noodle sauce
• very fresh soy sauce
• white sugar
• yeast
• green onions
• milk

Ingredients

Steps

1. 1 Warm the milk until it is slightly hot (just don’t feel cold to the touch, don’t overheat it), sprinkle in the yeast and let it sit for a while

   

2. 2 Pour the flour into a basin, pour in the yeast milk, use chopsticks to stir it into a floc, then use chopsticks to pick a small piece of lard and put it in (butter can also be used), and then knead it into a smooth dough,

   

3. 3 Close the lid

   

4. 4 Cover with a wet towel (to prevent the dough surface from drying out) and ferment

   

5. 5 While the dough is fermenting, prepare the bun filling. First chop the pork into minced meat (just mince it, don’t chop it too finely, as it won’t taste good if it’s too fine)

   

6. 6 Cut the ginger into fine pieces (when I make steamed buns and dumplings, I always put onion and ginger in the meat filling to remove the smell), add the meat filling, then add the sweet noodle sauce and bean paste and mix well

   

7. 7 Pour in rapeseed oil (we in Hunan like to eat rapeseed oil, this can be changed to other vegetable oils according to your own preferences) and sesame oil and mix well

   

8. 8 Add a little sugar (a little bit of sugar will not make it sweet, but it can also enhance the freshness) and mix well

   

9. 9 Add water in batches, stir well after each spoonful of water is added, and then add another spoonful,

   

10. 10 Use chopsticks to stir in the same direction until the meat filling is thickened (you can see a stringy feeling)

    

11. 11 Wash the shallots, remove the roots and yellow leaves, and chop them finely

    

12. 12 Add the meat filling and mix well and set aside

    

13. 13 When the dough has fermented until it has doubled in size, poke a hole with your finger (to prevent sticking, dip your finger in water or dry flour first), pull out your finger, if the hole neither springs up nor collapses, it means it is ready

    

14. 14 Take out the dough, press it on the cutting board to release the air, and knead it into a smooth dough

    

15. 15 Shape into long strips

    

16. 16 Then divide into even dough pieces

    

17. 17 Roll out the dough into a round shape, add an appropriate amount of filling, and pinch the edges of the bun wrapper

    

18. 18 Hold the inside of the dough with your left thumb, fold the first pleat with your right hand and pinch the second pleat

    

19. 19 While turning the bun with your left hand, press the stuffing into the skin with your thumb, and pinch it fold by fold with your right hand

    

20. 20 Finally, squeeze your mouth tightly

    

21. 21 Just wrap it in one bun

    

22. 22 Wrap all the buns in turn, place them in the basket, leave a gap between each bun, and ferment again

    

23. 23 When you see that the buns are obviously getting bigger and chubby, you can start steaming them. Pour cold water into a pot, turn on high heat, steam for 20 minutes after the water is boiling, turn off the heat and steam for 3 minutes before opening the lid, and a pot of white and plump buns will be out of the pot!