Pork and Eggplant Stuffed Buns
by Mud_Loach
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Put the yeast into warm water of about 30 degrees, and add it to the flour to alive into a dough. It will be fermented for about an hour, and the dough will become twice as large.
2. Peel the eggplant and cut into small cubes.
3. Add 3 grams of salt, a little white pepper, a spoonful of sesame oil, 1 egg white, appropriate amount of minced green onion, ginger and garlic, and then add diced eggplant and mix well.
4. Knead the fermented dough on the chopping board, knead it into long strips, and divide it into small doses of about 50 grams.
5. Press flat and roll into skin.
6. Pack stuffing.
7. Put water in the pot, soak the cloth with water in advance, twist it so that it is not too dry, spread the cloth, and put the wrapped buns on the pot for about 20 minutes.
8. Turn on the fire, turn to medium-low heat and steam for 15 minutes after the high heat is boiled, turn off the heat, don't rush to lift the lid, wait two or three minutes before serving.
