Cowpea Stuffed Buns

Name: Cowpea Stuffed Buns
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Flour; 600g Pork belly; 300g cowpea; Some Green onion ginger; 3g+5g salt; 5g Steamed bun seasoning; 2g Chicken Essence; 5ml Cooking oil; 1 piece egg; 1 spoon Soy sauce; 1 spoon Fuel consumption; 1 spoon sesame oil; 3s Shallots; 5g yeast; 3g Sugar

by Xiao Bao E Niang 131425

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

4

Cowpea is a kind of vegetable that we often eat in our lives. It is commonly known as bean, carob and carob. Long cowpea belongs to the legume family. Cowpea is an annual herb, trailing, and its stem is more than ten feet long. Cowpea transforms dampness without being dry and strong, invigorating the spleen without stagnating greasiness, and is a commonly used product for spleen deficiency and dampness; it has the effects of nourishing the middle and replenishing qi, invigorating the spleen and dampness, and urinating and has high nutritional value.
Cowpeas can be cooked together with meat to make a variety of delicious dishes, which are very delicious. It is now the season when cowpea is on the market. In addition to frying and cold dressing, we can also change the way of eating. Today, Erniang uses cowpea to make stuffed buns. The skin is thin and the stuffing is so big. You don’t need to make it for dinner. That's right, because Xiaobao ate three, Bao's father ate seven or eight in one breath, and he was full as he said, but he wanted to eat one more, and he couldn't stop eating. . . Hee hee

Cowpea Stuffed Buns

1. First add sugar, salt and yeast to the flour, knead the dough with warm water and put it in a basin for proofing

2. Then chop the fat and lean pork belly separately

3. Chop the scallions and ginger with a food processor, put them in the meat, chop and mix well

4. Pour meat filling, add one egg and stir evenly

5. Wash the cowpea, add salt and blanch water in boiling water until the color changes

6. Add clean water to cool it, and control the moisture

7. Cut into fine powdered cowpea

8. Shallots are also cut into chopped green onions

9. Put the minced cowpea into the meat, sprinkle in salt, steamed bun seasoning, chicken essence, pour it with hot oil in a pot, add light soy sauce, oil consumption, sesame oil

10. Stir all the fillings until vigorous

11. Dip your middle finger with dry flour and poke a small hole in the fermented dough without shrinking or rebounding, which proves that the dough is fully fermented

12. After kneading the dough evenly, cut a piece and knead it into a long round strip

13. Cut into evenly sized jelly (probably bigger than dumpling skin jelly)

14. Make a bun skin thick in the middle and thin all around

15. Take a piece of dough and add the right amount of filling

16. Wrap the pleats one by one according to the method you are used to, and put them on the cage for a second proofing

17. After the water in the steamer is boiled, put the buns to steam for 15 minutes and turn off the heat, then steam them for 3 minutes and take them out of the pot.

18. Let’s enjoy the thin-skinned buns with lots of fillings and full of aroma.

Tips:
1. You can control the baking time flexibly. Now it’s about an hour in hot weather.
2. You can buy minced meat, which is faster and easier, but it’s better to chop it yourself and add more flavor.
3. I personally don’t like to put oil in the filling, because there is a strand of oil and gas, so splash the seasoning powder with hot oil to stimulate the fragrance
4. Steamed buns seasoning is a seasoning specially bought to adjust the stuffing of buns
5. The cooking time depends on the size of the bun