Pork buns with chives

Overview

Baozi is a traditional Chinese noodle dish with a history of thousands of years. Pork buns with chives are stuffed with pork belly and chives, and fermented flour is used as the skin. Flour becomes more nutritious through fermentation, and fermented buns facilitate digestion and absorption and protect the liver. It's cool in autumn, and it's a blessing to have a steaming bun in the morning.

Tags

• staple food
• pasta
• home cooking
• cantonese cuisine
• old man
• breakfast
• steamed buns
• chives
• cornstarch
• flour
• oil
• pork belly
• yeast
• salt
• soy sauce

Ingredients

Steps

1. 1 Melt the yeast with warm water, add it to the flour and mix well to form a smooth dough;

   

2. 2 Let it ferment until it doubles in size;

   

3. 3 Knead the fermented dough again, deflate it, and divide it into three equal parts;

   

4. 4 Roll the divided dough into bun wrappers; PS: thin on the outside, thick on the inside

   

5. 5 Preparation of steamed bun filling: wash the pork belly, chop into pieces, add chives, cornstarch, oil, salt and soy sauce and mix well;

   

6. 6 Put the stuffing into the bun wrapper and wrap it up;

   

7. 7 This is the wrapped bun;

   

8. 8 Place the wrapped buns in a steamer and let them rest for 10 minutes to allow them to ferment again and become lighter; PS: Leave a gap between the buns;

   

9. 9 Pour an appropriate amount of water into the pot and put the steamer basket in;

   

10. 10 Steam for 12-15 minutes; PS: The cooking time is slightly different depending on the size of the fire