Pork and Amaranth Buns
1.
After washing the amaranth, blanch it in water, and then pass it in cold water to keep it green, and then chop it into fine pieces.
2.
Stir-fry the pork stuffing in a wok, add salt and soy sauce according to your taste, add chopped green onion and ginger to increase the taste and fragrant, let the pork stuffing cool before using
3.
Mix the minced amaranth and meat well
4.
If the dough is made in advance, check whether the noodles are made well, not only to see if the volume is two to three times as large as the original, but more accurately to lift the dough to see if the bubbles underneath are even
5.
Take out the dough, ventilate, knead round, knead into thin strips, cut into small pieces of uniform size
6.
Roll out into a round skin with a slightly thinner edge and a thicker middle
7.
Take the right amount of stuffing and wrap it into buns
8.
Put it in the steamer for secondary fermentation
9.
When the raw buns are slightly larger than the original and the surface becomes rounded, they can be steamed with a lid.
10.
Determine the steaming time according to the size of the buns, I used 20 minutes
11.
After the fire ceases, do not rush to lift the lid, cover and simmer for 5 minutes before opening the lid, the skin will be smoother and rounder
12.
The buns are medium in size and they look quite full
13.
The filling is still green, so fragrant
Tips:
Because my steamed buns are quite a lot, I didn’t give the specific weight of the dough. You can refer to my tips in the process to judge whether the noodles are successfully fermented; the ratio of meat to vegetables is adjusted according to personal taste; wild amaranth It has a smell of soil, so it is best to eat meat fillings, and use green onions and ginger to enhance the flavor. Other seasonings do not need much, so that you can taste the taste of wild amaranth.
