Shepherd's Purse Buns
by Warm sunny
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Melt the yeast with 40 degrees warm water, add the yeast water and appropriate amount of water to the flour and knead the dough. (Do not add water all at once, add a small amount of water as appropriate)
2. Leave the dough in a warm place to rise to about twice its size.
3. Vent the dough, knead it smoothly, and cover with plastic wrap for 20-25 minutes.
4. Wash the shepherd's purse when preparing the noodles.
5. Boil water in the pot, put the washed shepherd's purse in the pot, blanch it, and remove it immediately. (Don't blanch it for a long time, just put it in water and blanch it)
6. Chop the blanched shepherd's purse and set aside.
7. After the minced meat is whipped with pepper water, add seasoning and appropriate amount of vegetable oil and mix well. (Wild vegetable stuffing needs more oil than other vegetable stuffing steamed buns)
8. Add chopped green onion and shepherd's purse to the meat, mix well.
9. Knead the good dough into a strip and pull it into a suitable size agent.
10. Take a medicament and squeeze it, and roll it into a thick bun with thin edges in the middle.
11. Put an appropriate amount of stuffing in the middle of the bun wrapper.
12. Pleated and squeezed into buns.
13. Send the wrapped buns a second time for 20 minutes.
14. Put the steamed buns in a steaming pot, add cold water to the pot, boil until the water boils, and continue to steam for 15 minutes. Turn off the heat and steam for 3 minutes before uncovering the pot.
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