Cowpea Buns

by Lightly gourmet

4.7 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

3

I like purple, and the dream and mystery of purple. Today I used purple cabbage to squeeze the noodles. The dough has a faint purple color, which is very beautiful! I used green cowpea as the filling again, hoping that the steamed buns would be different from the past, but dear, the purple deceived me!

Ingredients

300g Cowpea
250g Pork Filling
500g Flour

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2 tablespoons Oil

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1 tablespoon Soy Sauce

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3g Salt

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1/2 bowl Purple Cabbage Juice

Cowpea Buns

1. Put an appropriate amount of yeast in the flour and mix the noodles with the squeezed purple cabbage juice

2. Cover the dough with plastic wrap and ferment

3. Put various seasonings in the pork filling and stir well

4. Boil the long cowpeas with boiling water, remove and cut into finely pieces

5. Stir into the pork filling

6. Divide the dough into small parts

7. Roll the skin

8. Stuffing

9. wrap up

10. Put it in the steamer for two times

11. Steam for about 20 minutes

Tips:
The color of purple cabbage juice is not obvious after heating, you can try purple sweet potato and interview next time

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