Pork and Leek Buns

Name: Pork and Leek Buns
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 1050g Flour; 600g warm water; 10g yeast; 750g pork; 1000g Chives; 28g ginger; 20g salt; 2g pepper powder; 100g Shiitake Mushroom Sauce; 5g Vegetable oil

by 18LS28xgl Scattered

4.8 (1)

Favorite

24

Difficulty

Normal

Time

2h

Serving

5

I usually make a lot of steamed buns. I usually store them in the refrigerator. After I get up in the morning, steam the steamed buns and eat them. It's much simpler than noodles, pancakes, and vegetable porridge. The most important thing is that the method of this bun is too simple, especially suitable for lazy people.

Pork and Leek Buns

1. Add a small amount of yeast powder into the flour, then add an appropriate amount of warm water, knead the dough, cover it with a damp cloth, and ferment until it is twice as large (don’t need to knead the dough smoothly);

2. Wash and peel the pork; mix with the washed old ginger, and use a cooking machine to beat into meat;

3. Wash the leeks, chop them, add an appropriate amount of salt, stir evenly, and marinate for a while;

4. Add appropriate amount of salt, pepper powder, and mushroom sauce to the meat filling, and stir well; then mix the meat filling and chives, and stir evenly;

5. Sprinkle an appropriate amount of dry flour on the chopping board, and press the dough repeatedly to exhaust;

6. Divide the dough into two, first take a portion of dough and knead it into a stick shape;

7. Cut the pills into uniform sizes, and then press the pills into thin bun skins with a thick middle and a thin layer;

8. Wrap the steamed bun with meat filling, fold it while turning, the bun is wrapped; put the bun on the oiled steamed slice;

9. Boil a pot on the water and steam for 15 minutes;

10. Turn off the heat, after another 3 minutes, uncover; [Pork and Leek Bun] is ready.

Tips:
1. The seasoning can be adjusted according to personal taste;
2. The steamed buns do not need to be fermented twice; the steamed buns should be uncovered after 3 minutes to prevent water vapor from dripping on the surface of the buns, which will affect the appearance of the finished product;