Pork and Leek Buns

Name: Pork and Leek Buns
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g pork; 150g Chives; 200g Flour; 1 tsp salt; 90g Pure milk; 5g pepper; 3g Sugar; 1 teaspoon Oyster sauce; 45g Shimizu; 1 tsp sesame oil; 3g Dry yeast

by Piaoer 78

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Southerners are not very good at making noodles, and Chinese-style noodles have always been my weakness. The number of times to make buns is pitiful. For me, the most difficult part of buns is to fold the sides. Watching others fold the sides so beautifully. I am always envious, and I really don't understand why I always don't learn well.

Pork and Leek Buns

1. Pour flour in the basin, add sugar, dry yeast, pure milk and water

2. Mix the ingredients with chopsticks and let stand for half an hour

3. Knead the ingredients until the dough is smooth and cover it with a damp cloth to ferment

4. Wash and chop the leeks

5. Wash the pork and chop it

6. Pour the lean meat into the leeks

7. Add salt, pepper, oyster sauce, sesame oil

8. Mix all the ingredients with chopsticks

9. After the fermented dough is exhausted, it is divided into small doses of uniform size

10. Roll out the small agent into a dough sheet that is thick and thin on the outside

11. Take a piece of dough and put the filling in the middle

12. Pinch it up again and wrap it up

13. Add cold water to the pot, put the buns and let stand for 15 minutes, steam for 15 minutes and turn off the heat

Tips:
1. The half-fat and lean pork is more delicious
2. If you don't like leeks, you can use other materials instead
3. Do not add water and milk all at once