Pickled Vegetables and Fresh Meat Willow Leaf Buns

Name: Pickled Vegetables and Fresh Meat Willow Leaf Buns
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 380g Flour; 220g Radish pickles; 80g pork; 150g olive oil; 5g Soy sauce

by Xiancao'er

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Mom said that the stuffing of the pickled cabbage buns I bought was too little, and it almost tasted. It’s been a long time since I made steamed buns, so I made a few for my mother to try.

Ingredients

Pickled Vegetables and Fresh Meat Willow Leaf Buns

1. The radish pickled by myself, my mother had a bad mouth, so I chopped it more finely.

2. Put the pickles in a bowl, add olive oil, and mix well.

3. Mince pork and add light soy sauce.

4. Add the pepper water several times and stir well.

5. Mother didn't want to eat meat, so she added part of the pork to the pickled vegetables and mixed well.

6. Mix the flour with yeast water, and ferment in a warm place to double its size.

7. Knead well and exhaust.

8. Divide into small doses and relax for 15 minutes.

9. Roll the skin.

10. Add the fillings.

11. Wrap into a willow leaf bag.

12. Put it in a cage, let the sugar rise for 30 minutes, and steam for 20 minutes.

Tips:
1. The radish tassels that you pickle yourself are very salty, so they should be seasoned appropriately.
2. Adjust the minced meat, add light soy sauce, and stir in the pepper water, be sure to stir well.