Pork and Lentil Stuffed Buns
by Xiao Chen loves watermelon
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Add baking powder, sugar, warm water to the flour to form a slightly softer dough, and cover with a plastic film for proofing.
2. When the noodles are waking up, start to make the filling. Wash the lentils first, pinch off the two ends, and cook them in boiling water.
3. Chop the cooked lentils into coarse grains.
4. Add dark soy sauce, rice wine, salt, white sugar, white pepper, sesame oil, monosodium glutamate, and chicken essence to the pork filling for whipping.
5. Proof the dough to double its size.
6. The proofed noodles are kneaded on the panel to exhaust the air, and then the dough is divided into equal-sized noodles and squeezed.
7. Roll out the small dough into a round piece with a thickness in the middle and a thin circle around it.
8. Mix the fillings before filling. Add minced lentils, chopped green onion and ginger to the meat filling. If it is not salty enough, add some salt and beat evenly.
9. Take a small round piece of dough and place it in the center with the good filling.
10. Put the wrapped buns on the oiled pan and cover with the lid to continue proofing.
11. The buns are raised to 2 times their size.
12. The cold water starts to steam. After the water is boiled, it starts to steam for 15 minutes, and the lid is opened after 3 minutes.
