Pork Shepherd's Purse Buns

Name: Pork Shepherd's Purse Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Pork belly; 5g yeast; 500g Flour; 250g warm water; salt; Soy sauce; Compound seasoning; sesame oil

by Happy and happy

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Steamed buns are one of the staple foods in my house. I like to eat stuffed pasta, especially meat stuffed! In the past, I didn't make many buns, so it was easier to buy them outside, but as the negative news about bad bun shops came to light, I dared not buy buns outside. Who knows what kind of meat the stuffing is made of, or what is added to the flour to make it so beautiful! Therefore, it is more practical to do it yourself!
It’s said that making buns is not easy to make the dough, and it is too difficult to make the dough, etc. For me, it’s okay. I think it has to be done often. The success of the dough also has a lot to do with the room temperature. There is definitely a difference between the room temperature and the temperature. Do it a few times and find the reason for the failure. If you are proficient, it will not be difficult!
The buns I made this time for sharing are my favorite, pork shepherd's purse filling, this filling is too fragrant, I guess many people like it! By the way, this shepherd’s purse was not eaten a few times a year before, because fresh shepherd’s purse can be found in March, and you won’t find fresh shepherd’s purse after the season, especially in a city like me, where it’s not easy to find wild shepherd’s purse. It’s not easy to eat it once! But now I have learned a new trick. After blanching the shepherd's purse, squeeze out some water, then divide it into bags and freeze it. When you want to eat it, just take out a bag and thaw it. The taste is not bad! So this year my mother-in-law and my mother dug up wild shepherd's purse for me, three big bags full of them, and I boiled all the ones that were not finished, and then froze them, enough for me to eat several meals! Okay, let’s not say much. Let me share the process of making this pork shepherd's purse steamed bun. If you like to eat shepherd's purse, she also has shepherd's purse, so let’s make it again!

Ingredients

Pork Shepherd's Purse Buns

1. Put warm water in a small basin, pour yeast powder, and stir with chopsticks;

2. Pour the flour

3. Knead it into a smooth dough, cover it with plastic wrap or lid, and leave it in a warm place to ferment to double its size;

4. Peel the pork belly, cut into small pieces, and put it in the food processor;

5. It was minced into meat in less than a minute. You can also cut into small pieces and chop yourself into meat;

6. Prepare shepherd's purse. The shepherd's purse I used was brought by my mother-in-law from her hometown. Because I brought too much shepherd's purse and fresh shepherd's purse is not easy to store, so I blanch it in boiling water and put it in small bags and freeze it in the refrigerator. Just take it out and defrost it when you eat it, it's no different from fresh, shepherd's purse has a strong flavor;

7. Chop shepherd's purse;

8. Put the minced meat and shepherd's purse in a small pot;

9. Put in salt, compound seasoning (similar to thirteen incense), light soy sauce, sesame oil,

10. Stir clockwise with chopsticks to make the seasoning, meat and shepherd's purse evenly mixed, and the stirred meat filling is very fragrant;

11. The noodles are ready, take them out and put them on the kneading board, add appropriate amount of dry flour and knead evenly;

12. Divide into several small doughs;

13. Roll out the dough into a thinner skin on the sides and thicker in the middle, and put stuffing in the middle;

14. Squeeze the fold, and the bun will be wrapped;

15. Wrap them one by one, place them on a plate or steamer, and put them in a steamer or steamer for about 15 minutes;

16. Wrap them one by one, place them on a plate or steamer, and put them in a steamer or steamer for about 15 minutes;

17. After steaming, do not take it out, simmer for two minutes before taking it out;

18. After steaming, do not take it out first, simmer for two minutes before taking it out;

19. I like to eat steamed buns, the buns are noisy and soft and delicious, and the stuffing suits my taste. I usually cook more when I have time, and put it in the refrigerator when it is steamed, so that when there is no time to cook, I can take it out and heat it up. Ever since I learned how to steam buns, I rarely buy buns outside! You can do whatever you want with stuffing. This time I steamed two large plates of pork and shepherd's purse steamed buns, enough for several meals.

20. Start eating

Tips:
About shepherd's purse:
Shepherd's purse contains more protein, calcium, and vitamin C. The calcium content exceeds tofu, and the carotene content is similar to that of carrots. Because it is rich in 11 kinds of amino acids, shepherd's purse is one of the most delicious wild vegetables. Shepherd's purse contains a large amount of crude fiber, which can enhance the peristalsis of the large intestine and promote excretion after consumption, thereby increasing metabolism, helping to prevent and treat high blood pressure, coronary heart disease, obesity, diabetes, bowel cancer and hemorrhoids.