Three Fresh Buns with Pork and Leek on Top

Name: Three Fresh Buns with Pork and Leek on Top
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 600g Whole wheat flour; 320g warm water; 15g Sugar; 8g yeast; 5g Vegetable oil; 250g Pork filling; 500g Chives; 2 pcs egg; 20g Soy sauce; 20g Sweet noodle sauce; 15g sesame oil; 20g ginger; a little Thirteen incense

by Crazy cooking father

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

In my childhood hometown, most people used to grow vegetables. In different seasons, a variety of self-grown seasonal vegetables have become a common ingredient on the table of every household. For example, every spring, when the first stubble leek grows up in the greenhouse, my mother always likes to make all kinds of leek stuffed pasta to eat. Among them, the deepest memory is the big bowl of Xuan soft leek stuffed buns. The traditional old noodles are full of fragrant fermented noodles, and the fillings are fresh leeks, pork, eggs, or shrimps. I vaguely remember that when I was not in school when I was a child, I could eat three or five in one breath.

Nowadays, leeks have become our family's favorite. Every year when leeks are on the market, they are often bought and eaten. They can be noodles, made into dumplings, or fried. This weekend, with the help of the little girl clamoring for buns, half a catty of minced meat and two eggs, add a handful of chopped leeks that have been cleaned, and then make a ball of noodles. All the ingredients for the leeks and three fresh buns Already available. Just taking care of the size of the steamer at home, the buns are much smaller than the original mother made, and the taste is undiminished. Even the little girl who doesn't like meat can eat four in one breath.

Three Fresh Buns with Pork and Leek on Top

1. Add yeast and sugar to warm water and mix well, then pour it into flour and neutralize it into a smooth dough;

Three Fresh Buns with Pork and Leek on Top recipe

2. Boil the water in the pot to about 50 degrees, put on a basket, put the dough into the lid to proof;

3. Put vegetable oil in the pot to heat, put the beaten egg liquid into it and fry it into pieces, then add it to the meat;

4. Squeeze the ginger into the juice, add the light soy sauce, sweet noodle sauce, thirteen spices, sugar and sesame oil at the same time, stir well, and marinate for 20 minutes;

5. Clean the leeks, cut them into chopped leeks, and add them to the meat;

6. Stir the leeks and minced meat evenly and set aside;

7. The dough is proofed to double its original size;

8. Use a rolling pin to roll into a dough cake, completely exhaust;

9. Mix into a smooth dough again, and cut into a uniform agent (about 30 pieces);

10. Roll the agent into a thick bun skin in the middle and thin on both sides (do not roll too thin);

11. Wrap them into buns and place them on a drawer sprinkled with thin noodles;

12. Wrap all the steamed buns, leave them for 20 minutes for the second time, and steam them on high heat for 20 minutes.

Tips:
When making the dough, dissolve the yeast in warm water and add sugar to help the hair, which can reduce the time of one fermentation;
If you are not in a hurry, you can leave it at room temperature (about 28 degrees) to wake up slowly, and the taste will be better;
Completely venting the dough helps reduce the risk of the stuffing juice leaking out and causing the bun to collapse at the bottom;
If you have time, it is recommended to chop the minced meat yourself, not to chop too much, as this kind of leek stuffed buns are only enjoyable;
The leek stuffing is easier to mature. If you boil the water in a pot, it will mature in 15 minutes. Don't steam it. Otherwise, not only will the leek stuffing become unpalatable, but the buns themselves will also easily collapse.