Zucchini sauce pork bun
By WallaceBode
Ingredients: bean paste,salt,medium-gluten flour,pork,cooking wine,soy sauce,ginger,diced green onion,fine sugar,qingshui,sesame oil,pepper powder,dry yeast,shredded carrot
Recipe Recommendations
- medium-gluten flour 250 grams
- pork appropriate amount
- qingshui 125 grams
- dry yeast dry yeast
- pepper powder appropriate amount
- shredded carrot appropriate amount
- ginger appropriate amount
- diced green onion appropriate amount
- fine sugar 3 tsp
- salt 1 teaspoon
- soy sauce appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
- bean paste appropriate amount
Steps for Zucchini sauce pork bun
1
Put flour, fine sugar, salt, and dry yeast into a bowl and mix well, slowly pour in water, knead it with your hands into a smooth dough, cover with a damp cloth and ferment for about 30 minutes.
2
Wash the zucchini and shred it, place it into a large bowl with appropriate amount of shredded carrot, add appropriate amount of salt and mix well, and squeeze out the water slightly; at this time, prepare the shredded ginger and shredded green onion.
3
Chop semi-fat pork into minced meat, add ingredients and mix well.
4
Add the shredded zucchini and stir well to form the steamed buns filling.
5
After the dough is fermented, take out the air and knead it into long strips, and then pull it into 9 equal portions of small dough.
6
Take an equal part of the small dough, roll it with a rolling pin into a dough sheet with a thick middle and thin periphery, and wrap it into the steamed buns filling.
7
Place the stuffed buns on the oiled steamer mat and let stand for 20 minutes.
8
After the wakeup is completed, after the water in the steamer is boiled, put in the steamed buns and steam for 15 minutes over high heat, turn to medium to medium heat and steam for 2-3 minutes, turn off the heat and let stand for 5 minutes, and then take out of the pan.Zucchini sauce pork bun Make Tips
1. When kneading the dough, knead it for a while longer, so that the outer skin of the steamed buns will taste more flexible and delicious;2. When waking up the steamed buns, place them in a sealed place or cover them with plastic wrap to prevent the outer skin from drying out.