1 recipe found
Meat buns are the most popular Chinese pastry in my family, so I make them every now and then. I still remember a baking group gathering one year, where the baking friends rolled out the dough to make buns. At that time, I didn’t know how to roll out the dough or pinch the pleats, so I watched how others did it and then learned to do it myself. Later, I made it a few times at home and became more and more proficient, which just proves the saying that practice makes perfect. To make meat buns delicious, the most important thing is the ingredients and the seasoning of the meat filling. The pork I use is fat and lean, and the green onions are four-season green onions, so the cooked buns have a good taste and a strong aroma.
