Scallion Pork Buns
by Ju Na JUJU
Favorite
Difficulty
Easy
Time
15m
Serving
2
Cute little bun~
1. Use warm water to knead the self-raising powder into a smooth dough
2. Cover with plastic wrap and ferment for about 60 minutes (shorten the temperature to 30 minutes in summer)
3. Minced pork
4. Minced green onion, ginger and garlic
5. Then mix with the minced meat, add the light soy sauce, starch, balsamic vinegar, sugar, and salt and stir until strong
6. Take out the fermented dough, knead it, and divide it into small portions
7. Roll into dough
8. Fill in the right amount of meat
9. Pinch the pleats while rotating
10. Baocheng Baozi (just learned how to make buns, don’t laugh if they are too ugly~)
11. Proof the wrapped buns for 20 minutes to let the folds stretch
12. Put it into the steamer and steam on high heat for about 10 minutes. After steaming, do not open the lid, and simmer for 5 or 6 minutes.
