Pumpkin Buns with Pork Vermicelli
1.
The flour is mixed with water and yeast to form a smooth dough, which is then fermented with a damp cloth.
2.
In the process of preparing the noodles, the ingredients are prepared. The pork, vermicelli, and pumpkin are chopped into minced pieces, and the green onions are finely chopped and mixed.
3.
Mix the stuffing when the fermentation is good (adding salt too early, etc., will cause water to flow out). Add light soy sauce, salt, cooking wine, chicken essence, and vegetable oil and stir well.
4.
Fermented dough.
5.
Take it out and place it on the chopping board, fully press and knead to exhaust, then knead into long strips and divide into small doses.
6.
Take a small jelly and roll it out with a dumpling stick to form a round dough with a thickness in the middle and thin surroundings.
7.
Put in an appropriate amount of pork filling.
8.
Wrap into buns.
9.
Put it in a steamer for a second fermentation.
10.
Steam the fermented buns in a pot on cold water for 15 minutes, turn off the heat and steam for 3-5 minutes before opening the lid
11.
Eat it while it's hot, the softness of the vermicelli is mixed with the sweetness of pork and pumpkin, and it is delicious.
