Pork and green onion buns
By VicentaLakin
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Pork and green onion buns
1
Soak the pepper in hot water and cool to room temperature. Add the pepper water into the meat filling to remove the fishy smell and make the filling more tender.
2
Add yeast, a little salt and sugar to flour, add warm water to make a smooth dough, cover and make it clear.
3
Cut the onion and ginger into minced powder for later use.
4
Prepare the filling, pepper water and pork ribs soup. Usually, when stewing ribs or stewing chicken, take out a bowl of broth, and use stock instead of water to fill the stuffing. The steamed buns are very delicious.
5
Add the stock and pepper water to the meat filling in portions, stir evenly in one direction, not adding too much at a time, and wait until the meat filling fully absorbs the soup before adding.
6
Add salt, chicken essence and pepper, soy sauce and ginger to the well-beaten meat filling and stir well. Don't put chopped green onions at this time. If you put them too early, it will likely give off the smell of stinky green onions.
7
Pull the dough open and you can see the evenly distributed holes inside, indicating that the dough has been cooked.
8
Knead the dough evenly, expel the gas inside and knead it into strips, cut it into pieces of the same size, and roll it into thin slices in the middle and back.
9
Before wrapping, put the spring onions into the dumpling filling, add sesame oil, and stir well with the meat filling.
10
Grease the steamer, put in the wrapped buns, and wake up for another 15 minutes.
11
After the water boils, add the awakened steamed buns and steam for 20 minutes over high heat.
12
After the water boils, add the awakened steamed buns and steam for 20 minutes.
13
Don't rush to lift the lid of the steamed buns and simmer for 5 minutes to ensure that the buns will not collapse.
14
When eating, dip it in balsamic vinegar and chili oil, take a bite of the flowing soup, and it will be delicious!