Name: [northwest] Potherb Mustard Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Flour; 1000g Potherb mustard; a little Chopped green onions; a little Soy sauce; Some salt; 5g yeast; 650g Plain Water; 600g Minced meat; a little ginger; a little Steamed dumplings stuffing seasoning; a little oil; 2 tablespoons Corn flour

[northwest] Potherb Mustard Buns

by Black cat sheriff kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Potherb mustard, in northern China, the leaves will turn purple in autumn and winter, hence the name "xuelihong", commonly known as spicy vegetables. Potherb mustard contains a lot of vitamin C. Common methods include stir-frying and braising fish. In winter, potherb must be on the market. In season, making steamed buns with potherb mustard is also very delicious. "

[northwest] Potherb Mustard Buns

1. Wash the potherb mustard.

2. Chopped.

3. Pour the potherb mustard after boiling water in a saucepan.

4. Blanch the water to soften the potherb mustard and pick it up to drain.

5. The blanched potherb must be squeezed out of excess water with a cloth.

6. Mince the meat.

7. Prepare the filling for seasoning.

8. Add all the spices to the filling.

9. Put it in the refrigerator after mixing thoroughly.

10. Adjust the yeast powder with warm water and knead it into the flour to form a dough. Leave it to ferment until it doubles in size.

11. After the fermented dough, press to exhaust.

12. Cut into equal parts of the noodles and roll them out with a rolling pin, then wrap them in the refrigerated minced meat.

13. Pinch out the pleats.

14. The wrapped buns stand for another 20 minutes.

15. Add appropriate amount of water to the steamer. After the high heat is boiled, put the wrapped buns in the steamer. Steam for 20 minutes on high heat. After turning off the heat, wait 1-2 minutes before lifting the lid.

Tips:
The stuffing of steamed buns needs to be flavorful and the amount of salt in the usual stir-fried dishes should be more. Soy sauce makes the fillings colored, and the meat fillings can be made with a larger proportion of fat. It's easy to form together.