Celery Pork Buns

Name: Celery Pork Buns
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Flour; 500g Pork filling; 1000g celery; Some water; 200g Soybean oil; Some Pepper noodles; A Green onions; Some Soy sauce; Some Refined salt; Some Knorr Chicken Noodle; 5g Yeast (dry)

by Kissing fish

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The celery and pork stuffed buns are not only rich in nutrition, but also have a good taste, delicious taste and easy to digest.

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Celery Pork Buns

1. Put the flour in the basin, mix the dry yeast with an appropriate amount of water and put it in the basin, and then add water to form a dough. Cover and ferment.

2. Bring the soybean oil to a boil and let it cool for later use.

3. Wash and chop the green onions.

4. Put the pork stuffing in a pot, add chopped green onions, refined salt, pepper noodles, light soy sauce, Knorr chicken powder, mix well, then add cooked soybean oil and mix well.

5. Pick the celery, wash and dry.

6. Chop the celery.

7. Put the chopped celery in a basin and mix well.

8. Two hours later, when the dough doubled in size, the dough succeeded.

9. Pour a little flour on the panel.

10. Place the fermented dough on the panel and knead the dough evenly.

11. Cut the dough into a piece and pinch it into a long strip with your hands.

12. Cut the long strips of noodles into small doses and sprinkle dry flour on top of the small doses.

13. Roll the small agent with a rolling pin into a round dough for use.

14. Put the meat filling in the round dough and start wrapping.

15. Wrap the buns.

16. Put the steamed buns for ten minutes, then put them in the steamer and cover with the lid. Steam over medium heat, turn off the heat 15 minutes after the air is up.