Beijing Onion Pork Buns

Name: Beijing Onion Pork Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Flour; 180g Scallion; 3g yeast; 5g ginger; 1 teaspoon Oyster sauce; 1 teaspoon salt; 550g Minced pork; 310g warm water; 2 tbsp Water starch; 1 teaspoon Cooking Wine; 2 teaspoons Soy sauce; Some Cooking oil

by The kitchen of emblica honey

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Jing Onion, whether it is stir-fry or side dishes, is delicious, and the filling is also super good. You can try if you like the scent of onion.
Ingredients: 600g flour, 550g minced pork, 180g Beijing onion, 310g warm water

Ingredients: 3 grams of yeast powder, 3 grams of baking powder, 5 grams of minced ginger, 2 tablespoons of water starch, 1 teaspoon of oyster sauce, 1 teaspoon of cooking wine, 2 teaspoons of light soy sauce, 1 teaspoon of salt, appropriate amount of edible oil. "

Beijing Onion Pork Buns

1. Take a small amount of warm water in the main ingredient to boil the yeast and let it sit for 5 minutes.

2. Add baking powder to the flour, add yeast water and the remaining water, and stir to form dough.

3. Make a dough, cover with a damp cloth or plastic wrap, and ferment in a warm place.

4. Finely chop scallions, add 1 teaspoon of vegetable oil and mix well.

5. Chopped meat paste, add ginger, light soy sauce, cooking wine, oyster sauce, salt and mix well, add water and starch while whisking it vigorously.

6. After adding the spring onion and mixing well, freeze in the refrigerator until the meat is solidified.

7. The dough rises to 1.5 or 2 times the size.

8. Take out the dough and knead it into a smooth dough.

9. Rub the strips, divide the ingredients, and roll them into thick dough pieces with thin edges and thick middle.

10. Put minced meat in the middle.

11. In one direction, close your mouth.

12. The cooked buns.

13. After finishing in order, let it rest for about 25 minutes.

14. Cold water pot. After the steam comes up, steam for about 15 minutes, stop the fire and simmer for 5 minutes.

15. Flip the lid. Lift the small seams first, and then lift them all.

16. Let’s eat.

Tips:
1. The water absorption capacity of flour is different. Leave a little when adding water. If the dough is too hard, you can use your hands to stick water before kneading.

2. Add water and starch to the meat filling to make the meat tender. You can also add egg white or bone broth. 1 teaspoon of starch is mixed with about 2 tablespoons of water, and Beijing spring onion has water, so I use less.

3. You can also add some vermicelli or glutinous rice to absorb the soup, or freeze it in the refrigerator after mixing, so that it is easy to handle when it is wrapped, but it should not be ice hard.

4. When steaming, stop the fire and simmer for 5 minutes, depending on the size of the buns.