【curry Meat Buns】
by Ball kitchen
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. The bamboo shoots are blanched in boiling water, picked up and rinsed in cold water, cut into cubes, chopped onion and set aside, pork filling, curry two small pieces.
2. Put about a spoonful of salad oil in the pot, sauté the onions over a low fire until soft and fragrant.
3. Add the pork filling and continue to fry until the meat turns white.
4. Add curry cubes, water, and stir fry over medium-low heat.
5. Cook until the soup boils and when the curry cubes have melted, add the diced bamboo shoots and continue to stir fry over medium-low heat.
6. Wait for the soup to dry and let it cool before use.
7. Two catties of flour, because I made a lot of meat fillings, so I made 16 buns with curry fillings. The rest is wrapped in meat buns. In the ingredients list, the material for the buns is just the right amount.
8. Yeast is dissolved in warm water, so all the ingredients are stirred and mixed at once.
9. The fermentation is twice as big.
10. Dip some flour with your hands to exhaust the dough, and then pick it into small dough.
11. Roll into a thick crust with thin edges in the middle.
12. Pack the curry meat.
13. Start making buns.
14. Just wrap one.
15. Steaming in a pot on cold water, from cold water to boiling and then cooked, I steamed for 17 minutes.
