Shepherd's Purse and Pork Buns

Name: Shepherd's Purse and Pork Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pork filling; 800g Flour; 8g yeast; a little Chopped green onion and ginger; 2 tbsp Soy sauce; 1 tbsp Cooking Wine; a little White pepper; Some Vegetable oil; Some salt

by Baby Mom's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Today's buns are really a surprise to the family, and I didn't expect to be able to eat this dish soon in winter.

Two days ago, I went out to buy warm pants for my children, thinking about not taking a car, and exercising while walking, and taking a short path to pass a small park. I didn’t expect that there were still shepherd’s purses and piles of green, not too expensive. The pile can be filled with a large convenient bag. I bought the shepherd’s purse and went shopping with this bag of shepherd’s purse. As a result, everyone who saw it asked where to buy it. I envied that I could still buy shepherd’s purse this season. I bought all the piles, blanched them and stored them in the cold, and they would have a good taste in winter, but there is no such good thing. I went back and saw that the shepherd's purse had gone early. Forget it, I finally bought some, which is also a reward.

Otherwise, the plan is not as good as the change quickly. When I came back, the meat was thawed, and suddenly something was not wrapped up. It took two days after a delay. Fortunately, the shepherd's purse was put in the refrigerator, or it had to be thrown away. It was a little bit awkward, and the bubble water was up. , Quickly make it for the family. As soon as the buns were on the table, Bao Dad and the children yelled that it was delicious. After eating a few of them, they remembered and asked me what the fillings were. When they said that shepherd's purse was so happy, they said it was too good for me. Let me buy more when I meet them, okay. , I think so too. I guess there will be no show this year. I want to eat and wait for next year!
Today’s buns are particularly fragrant. They are not so fragrant with oil. Every time I steam buns and make dumplings with fillings, I remember what an old woman upstairs said to me many years ago: girl, this stuffing is delicious, it’s not oil. Many, you have to know how to season it. This is too right, Bao Ma has done this for many years. Let’s talk about the shepherd’s purse steamed buns. I will fill the shepherd’s purse with water first to moisturize the meat, and then season it. Another important point is that shepherd’s purse must not be dried too dry, it will not taste good if it is dried. The final product is the stuffing and moisturizing. It is delicious, not dry and a bit juicy, and the soft skin of the buns is moisturized and fragrant, even if you don't eat the stuffing and eat the skin, it will be full of enjoyment!

This kind of buns are not delicious, not to mention the shepherd's purse, a gift from nature, which is delicious to the bones.

The main points of the buns are written in both pictures and texts. You must read the tips at the end of the article. The essence and main points are all there, and you can guarantee your success at the first time!

Ingredients

300g Pork Filling
800g Flour
8g Yeast
a little Chopped Green Onion And Ginger
2 tbsp Soy Sauce
1 tbsp Cooking Wine
a little White Pepper
Some Vegetable Oil
Some Salt

Shepherd's Purse and Pork Buns

1. Prepare the ingredients, choose the shepherd's purse, soak in clean water

2. Sprinkle the yeast into warm water around 30 degrees to activate it. Don’t move it. After 10 minutes, it will be broken up like an egg. Add it to the flour in batches. Use chopsticks to mix it into dough, knead it into a dough, and leave it in a warm place. Double the size (yeast is activated in advance to speed up the fermentation speed)

3. Washed shepherd's purse, fish out

4. Put water in the pot and boil, add the shepherd's purse and boil it until the color changes and immediately take it into the basin of cold water

5. Squeeze the water a little and chop it

6. Add water and stir until the meat filling is moisturized, add the chopped green onion, ginger, soy sauce, cooking wine, white pepper, vegetable oil, and salt, and stir clockwise.

7. Add the shepherd’s purse, stir it clockwise, the filling is ready

8. The dough is doubled and you can start making it

9. Place the dough on a floured dough table and knead repeatedly, exhaust gas, knead the long strips, flatten the cutting agent, and roll it into a thick dough with a little thinner around it and a thicker middle in the middle.

10. Take the dough and put the stuffing on the pleated buns, leave a gap on the sides of the buns and place them on the oiled drawer (add water to the pot in advance), and cover for 10 minutes.

11. Bring to a boil on high heat. After SAIC steaming for 15 minutes, the heat can be turned off. Waiting for another three minutes to open the lid can effectively prevent retraction (the steamed buns will be steamed for another 3 minutes)

Tips:
Tips for Mom:
1 Yeast activates the dough in advance to make the dough faster
2 Stir the minced meat with water until it is moisturized, fresh and more delicious
3 The shepherd's purse should not be too dry, just hold it for a while without running water
4 The trick for buns with delicious and smooth sauce is that the filling must not be dry, it is thinner than the dumpling filling, the main point is to make the meat filling thinner.
Applying oil on the drawer can effectively prevent sticking and save the trouble of washing drawer cloth