Pork Buns with Pickled Vegetable Vermicelli

Name: Pork Buns with Pickled Vegetable Vermicelli
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pickled vegetables; Some Minced meat; Some Hair dough; Some onion; Some ginger; Some Star anise powder; Some pepper powder; Some Cooking oil

by Mucha

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Steamed steamed buns have leftover noodles and buns to eat.
Mom said to eat fresh stuffing, I listed the buns in the canteen when I was in college:
Mustard pork with willow leaf buns, mushrooms and minced meat buns, potato and beef minced buns, three-ding buns, meat buns, pickled vegetable buns, bean paste pumpkin buns, celery meat buns, spicy tofu buns . . My favorite mustard meat and mushroom meat.
It just so happens that there is also the pickled vegetables I got back from Nanjing. . . Oh my god, it's almost a year. .
Think about it, Nanshi’s canteen is pretty good, I know a lot of dishes and staple food, and I want to make it myself. "

Ingredients

Pork Buns with Pickled Vegetable Vermicelli

1. Put the appropriate amount of pickled vegetables in a small pot. Add the chopped diced onion and ginger.

Pork Buns with Pickled Vegetable Vermicelli recipe

2. Add minced meat and chopped vermicelli (soak the vermicelli half a day in advance, cut ≤1cm convenient bag). Stir in star anise powder and pepper powder, 1:1 amount, add a little oil to enhance fragrance.

3. Stir the stuffing thoroughly in one direction.

4. Knead the dough smoothly, lay down, squeeze, and roll out the skin.

5. Pinch the periphery of the dough again with your hands to make the periphery thin and thick in the middle, and put an appropriate amount of filling.

6. Turn the left hand, pinch out the folds with the thumb and index finger of the right hand, and close the mouth (right-handed ~~). 11 12

7. Wrap them one by one and place them on top of the oiled steaming clamp, with a thin layer of oil in the gaps between the buns to prevent sticking.

8. Boil the water until it is boiled, put it in the steam, and after SAIC, the medium-high heat is about 25-30 minutes, and the time is adjusted according to the size of the steamed buns. Mix some vinegar and oily pepper, and eat it as a dip.