Shepherd's Purse Buns

Name: Shepherd's Purse Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500ml Flour; 150ml water; Some oil; Some salt; Some Cooking Wine; Some pork; 1.5g Highly active dry yeast

by -Small Sapling-Beryl

4.8 (1)

Favorite

6

Difficulty

Easy

Time

30m

Serving

3

Shepherd's purse is a wild vegetable with high medicinal value. My mother picked it before and put it in the refrigerator to freeze, and today I took it out to make dumplings with stuffing, and use it to make dumplings with a little more stuffing~

Ingredients

500ml Flour

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150ml Water

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Some Oil

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Some Salt

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Some Cooking Wine

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Some Pork
1.5g Highly Active Dry Yeast

Shepherd's Purse Buns

1. Pour the flour into the bowl, mix the yeast in warm water, pour into the flour, slowly add water to knead the dough

2. Knead into a smooth dough

3. Ferment in a warm and humid place

4. Prove to double the size, take out and cut into small dough

5. This is the leftover stuffing for making dumplings (mix shepherd's purse, minced meat, cooking wine, salt and mix well)

6. Baozi

7. Take it out after steaming on high heat for 15 minutes

Tips:
If you add minced pork belly to the shepherd’s purse filling, you don’t need to add salad oil. Because I don’t eat fatty meat, I basically add lean meat. If it’s lean meat, add some oil, otherwise the filling will be very dry.