Rutabaga Meat Bun
by The housewife who fell in love with cooking
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Add yeast baking powder to flour and mix well, add warm water not higher than 35°C and stir to form a granular shape, knead it into a smooth dough, cover it with plastic wrap, and set it aside for proofing.
2. Chop rutabaga and squeeze out the water with a small amount of refined salt.
3. The pork is chopped into meat.
4. Mix the chopped kohlrabi with the pork filling, add all the seasoning and oil, and stir in one direction. If the filling feels dry, you can add a small amount of water.
5. The dough will rise until it is twice as big, then put it on the panel and roll it into a long strip.
6. Cut into the same size agent.
7. Roll out into thin dough pieces on the thick side in the middle.
8. Add the prepared fillings.
9. Wrap into buns.
10. Put the water in the steamer and put the meat buns in order, leaving a gap when placing them.
11. After the high fire is boiled, steam for 15 minutes and turn off the fire, then start the pot after 3 minutes.
12. Take a mouthful of the finished product and leave it fragrant😄
Tips:1. Don't squeeze too dry when the water is too dry. If the filling is too dry, it will not taste good. If it is dry, add a small amount of water.
2. Stir in one direction when mixing the stuffing. This kind of stuffing is chewy and delicious.
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