Pork and Fennel Buns
by Cold water duckweed
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash a small bundle of fennel.
2. Chop it up and put it in the basin without squeezing water.
3. Chopped green onion and ginger.
4. The minced meat that I churned by myself.
5. Add salt and a little water and stir clockwise. . You don’t need to put as much water in making steamed buns like making dumplings.
6. Put minced ginger. . You can add white pepper, cinnamon and other condiments according to your preferences.
7. Stir clockwise until it becomes viscous.
8. Add soy sauce and so on.
9. Finally, add sesame oil and stir, and put in the refrigerator.
10. Take about 3 grams of baking powder, add 150-160 ml of warm water and stir well.
11. Put in 300 grams of flour, 15 grams of sugar and 3 grams of oil.
12. Use a rubber spatula to mix the water and flour thoroughly.
13. When there is no water, start to rub the dough, and the basin is also light. . Wake up for 5 minutes.
14. Take out the minced meat from the refrigerator, add the chopped green onion and stir well.
15. Add fennel and stir. . If the smell is not enough, you can add salt, and finally add some sesame oil to stir.
16. Knead the dough into long strips.
17. Cut into small dough pieces of the same size.
18. The roll is slightly larger than the dumpling wrapper. . The ratio of stuffing to noodles is about 1:1. . After wrapping, place in the pot for about 30 minutes.
19. When the steamed buns are launched, fire in cold water and steam for 12-15 minutes on medium-high heat after SAIC. The specific time depends on the size of the steamed buns. . After turning off the heat, wait 3-4 minutes before opening the lid.
20. Finished picture.
