Parsley Stuffed Pork Buns

Name: Parsley Stuffed Pork Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g parsley; 1100g Plain flour; 600g pork; 200g Black Fungus; 8g yeast; 520g Shimizu; Some Umami Soy Sauce; Some Soy sauce; Some Peanut oil; Some Thirteen incense; Some ginger; Some salt

by Dongying Xiaoyingzi

4.6 (1)

Favorite

Difficulty

Normal

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 is not plucked, washed, blanched, and chopped in cold water to control the moisture. Chop the celery to remove a part of the water. It is better not to drip.

3. Chopped fungus

4. Chopped ginger

5. Put all the processed ingredients in one container

6. Put the peanut oil in the pot and heat it up, then put the peppercorns in the pot and let it go

7. Pour the oil in 7 li, add a proper amount of salt and MSG to taste, mix evenly, and the filling is completed.

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

9. Exhaust and knead well

10. Fermentation is complete when the fermentation reaches 2 times the size

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

12. Roll out into a thinner edge and a thicker skin in the middle, wrap it with stuffing, and press firmly.

13. Put the adjusted filling

14. Put the adjusted filling

15. Turn into a bun

16. Put the wrapped buns on the curtain and cover with a semi-dry damp cloth for about 25 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:
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.