Dried Onion Pork Bun

Name: Dried Onion Pork Bun
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 550g Pork leg; 300g Flour; 1 teaspoon Peanut oil; 1 teaspoon salt; 1 tbsp Soy sauce; A few drops Rice wine; 1 tbsp Oyster sauce; 1.5g yeast; 1/2 teaspoon Corn flour; 1 tbsp Sugar; 3 pieces Chives; 1 piece Dried shallots

by Taste chew

4.9 (1)

Favorite

7

Difficulty

Easy

Time

15m

Serving

5

Fresh scallions are usually used to make steamed buns. In March, the dried onions at home were dried and a large amount was added to the filling. The steamed buns are so fragrant!
The kids at home like it so much-----like to dig stuffing and eat it!

Dried Onion Pork Bun

1. All ingredients, dried shallots, peeled off

2. Put the flour in a container, add yeast and sugar, slowly add water and stir with chopsticks to form a fluffy dough, then knead it into a smooth dough, cover it with a damp cloth, and ferment

3. During the fermentation dough, clean the pork leg, slice it, and chop it into minced meat. When it is chopped, flatten the red onion, put it in the meat and continue to chop it for another minute or two.

4. Put the chopped minced meat in a container, cut an appropriate amount of green onion, and add an appropriate amount of salt, soy sauce, oyster sauce, peanut oil, corn starch, rice wine

5. Mix well and stir clockwise for a few minutes

6. The dough rises to double its size

7. Knead out bubbles (knead again into a smooth dough)

8. Take an appropriate amount of dough and knead it into a round strip, cut it into a dough with a knife, and flatten the dough into a round skin

9. Take a piece of dough, put in an appropriate amount of prepared meat, pinch the pleats and close it into a bun. The cooked buns continue to ferment for about 10 minutes