Lotus Root Pork Buns
by Chi Chi Xiaoqian
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Add water to the flour, add yeast, a teaspoon of sugar, knead the smooth dough, then ferment in a warm place, and make the frozen meat filling while it is fermenting
2. Wash the pigskin, use a knife to remove the fat on it, cut into small pieces, add 1 large bowl of water, 1 tablespoon of cooking wine, a small amount of salt, and simmer for about 15 minutes in a pressure cooker
3. After pressing, pour water into the cooking machine and make a paste, refrigerate for later use
4. After it's frozen, take it out and cut into small pieces
5. Add chopped lotus root in the meat
6. Add seasoning, salt, monosodium glutamate, five-spice powder, stir in one direction and set aside
7. Divide the fermented dough into 12 small doughs evenly, cover with plastic wrap and let stand for 10 minutes
8. Take a dough, roll it into a thick dough with thin sides on the four sides, wrap it with meat, add 2 small pieces of skin and wrap it
9. Wrap it and put it in the steamer. After 15 minutes of proofing, put cold water into the pot and steam on medium heat for about 15 minutes.
