Pork and Green Onion Buns

Name: Pork and Green Onion Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 350g pork; 5g yeast; 150g Green onions; 1 egg; Some Broth; 250g warm water; piece ginger; 3 petals Garlic cloves; Some salt; Some Soy sauce; Some sesame oil; Some Peanut oil

by Leaf's Little Chef

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

My family loves to eat steamed buns. Although it is more troublesome, people who love to eat always like to change various kinds of food in the kitchen and enjoy it. As a southerner, I also like pasta, but the craftsmanship is not good. Today, the buns are barely wrapped and pretty. The baby gave a thumbs-up, saying that he thought it was bought, and the pinch was good; the husband also gave a thumbs-up, saying that it tastes good, and I hope to make more of it in the future.
Pork and green onion buns are popular family buns. Most people like them very much. They are really delicious. Friends who you like, let's do it too..."

Pork and Green Onion Buns

1. Add yeast to warm water and let stand for 5 minutes

2. Add a little yeast water to the flour and stir with chopsticks

3. Knead into a smooth dough

4. Fermented to twice its original size

5. During the fermentation process, prepare the stuffing for the buns and chop the pork into mince

6. Chopped green onions

7. Ginger garlic chopped and minced

8. Put the chopped green onion, minced ginger and garlic into the minced meat, beat in an egg, add appropriate amount of salt, sesame oil, light soy sauce, peanut oil, stir, then add a little bit of broth, stir in one direction, and finally add sesame oil, one by one Stir in the direction, wrap the finished filling with plastic wrap and put it in the refrigerator

9. Take out the fermented dough, knead it, and cut it into suitable size

10. Roll into a wafer

11. Stuffing

12. Turn your hands to squeeze the folds and wrap the buns

13. Put it in the steaming grid with a layer of oil, wake up for an hour, then steam in cold water, steam for 25 minutes after the water is boiled, turn off the heat and simmer for 5 minutes before boiling

14. Steamed buns are out

Tips:
1: Knead the noodles for a while, I knead the noodles with a bread machine, and knead the noodles quickly for 20 minutes;

2: Add the broth to the filling, adding a little bit, stirring in a circle, so that the filling fully absorbs water, the filling with the broth, sesame oil, and vegetable oil will not dry out and taste better;

Three: In order to make the buns better, the filling should be refrigerated for one or two hours, because the soup will not come out of the package at this time;

Four: The wrapped buns must be soaked for enough time before steaming, about an hour in winter, and about 20 minutes in summer;

Five: If the fermented dough has a sour taste, add a little alkaline surface water. Don't add too much. Dip a little with your hands and knead it evenly into the dough, and then smell it until there is no sour taste.