Eggplant Sauce Pork Buns-white Shark Dumpling Noodles

by Xuefenger

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Summer is the season when vegetables are the most diverse and the most delicious. Although the weather is very hot, I still like to steam the buns myself. Girls who like to eat steamed buns even want to eat two, just say it is delicious. The white shark dumplings are very gluten, and the water in the eggplants will not be absorbed into the bun skins. The buns made with a bite burst out of the soup and are still very soft. This flour is really good.

Ingredients

500g Flour

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1 piece Eggplant (round)
200g Minced Meat
2 tablespoons Doubanjiang
a little Salt

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a little Shallot

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a little Ginger

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a little Peanut Oil

Eggplant Sauce Pork Buns-white Shark Dumpling Noodles

1. Yeast powder, add water, mix well, add flour

2. Make dough and leave it to ferment

3. Wash and mince eggplant

4. Minced green onion and ginger

5. Add oil to the pot, add bean paste and stir fry until fragrant

6. Put the mince on

7. Stir well

8. Pour the eggplant filling

9. Add chopped green onion and ginger, mix well

10. Knead the fermented dough and pull it into small doses

11. Roll into bun skin

12. Stuffing

13. Pinch clockwise, second fermentation, pot on cold water

14. Steam for about 15-20 minutes

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