Pork and Cowpea Buns
by West Mountain Beans
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Add yeast and appropriate amount of water to the flour and ferment to double its size.
2. Chop the green onions and ginger and add the minced meat. I added some green onion leaves, but I felt that the green onion leaves did not seem to have a strong white onion flavor.
3. Add all the seasonings to the minced meat, about 6 grams of salt. Add boiled water in two or three times and keep beating.
4. Wash the cowpea and cut into small cubes, without blanching.
5. After the cowpea is mixed in, add 2-3 grams of salt.
6. Exhaust the dried noodles, cut them into small pieces, and roll them into dough. The dough will relax for a while.
7. When wrapping the bag, turn the bottom with your left hand, and at the same time, lift the edge of the dough with your right hand while squeezing out the pleats.
8. The wrapped buns are placed on the steaming tray, and the bottom is cushioned with corn husks. After steaming, they will not stick to the noodles.
9. Put the lid on the steamer and let it stand for 15-20 minutes. Don't wake up for too long, in that case the carefully wrapped pleats will not wake up.
10. Steam the buns on medium-high heat for 18 minutes. After turning off the heat, wait for 5 minutes before uncovering, so that the buns will shrink back when cold.
11. Break open the buns, the aroma is tangy, dip in vinegar, and start enjoying.
