Parsley Stuffed Pork Buns

Name: Parsley Stuffed Pork Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1100g Flour; 600g Pork filling; 1500g parsley; 200g Soaked fungus; 30g Umami Soy Sauce; 15g Soy sauce; 30g Peanut oil; 8g yeast; Some salt; 2g pepper; 1g Thirteen incense; 20g ginger; 520g Shimizu

by Xiaoyingzi Gourmet

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Celery is planted by itself, so it can be sown in a year and can be eaten year after year. This is the first harvest since the beginning of spring this year. Carefully cut the sturdy branches and leaves around the whole celery tree, and save the tender heart to grow up slowly. This kind of parsley is very strong, and you can smell the strong fragrance when you squat in the celery field, which is very comfortable.
I took advantage of today’s rest and cut down more than 3 kilograms of celery and buns to eat. The purpose is still to learn how to learn Dieer buns. It’s not enough to watch the video. It takes practical practice to improve.

Parsley Stuffed Pork Buns

1. Cut the pork into small cubes, first cut into slices, then cut into strips and then cut into cubes, put the seasoning soy sauce, thirteen incense and stir well, set aside and marinate for 2 hours.

2. The celery leaves are not picked, washed, blanched and cooked in cold water

3. Control dry water and chop it to control dry water. Chop it to remove a part of the water, preferably without dripping.

4. Chopped fungus

5. Chopped ginger

6. Put the peanut oil in the pot and heat up, then add the peppercorns and sauté until fragrant and away from the fire.

7. Put all the processed ingredients in one container

8. Pour the oil in 6 li, put in the right amount of salt, MSG seasoning, mix evenly, and the filling is finished.

9. The yeast is dissolved in the water into the flour and becomes a smooth dough. Cover and leave to ferment in a warm place.

10. The noodles will be ready when fermented to twice the size

11. Take out the exhaust and knead well

12. Divide the loose dough into 2 pieces, take one piece and knead into long strips, and cut into dough pieces of the same size

13. Roll out into a thinner edge and a thicker skin in the middle

14. Pack stuffing, according to the facts

15. Turn into a bun

16. Put the wrapped buns on the curtain and cover with a semi-dry damp cloth for about 15 minutes

17. Put cold water in the pot and put the steamed buns in, paying attention to leaving gaps. Turn the pot to a low heat for 15 minutes and turn off the heat for another 3 minutes. Open the lid and take it out.

Tips:
Xiaoyingzi's words: Celery leaves are very nutritious and don't need to be thrown away. The steaming time is adjusted according to the size of the buns. The buns have a slightly harder noodles for shape. The last 饧 hair should be flexibly controlled according to the weather. In short, if you feel light when picking up the bun, it means that the 饧 is good.