Name: Winter Melon Pork Bun
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 260g Flour; 130g water; 1 tsp yeast; 1 tsp Caster sugar; 145g Diced Winter Melon; 145g pork; 2 tsp Soy sauce; 1 tsp Chicken Essence; 1 tsp Thirteen incense; 1 tsp ginger; Some salt; 1 tsp starch

Winter Melon Pork Bun

by Ah Da^.^

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Recently, we have opened a lot of chain soup bun shops here, the business is booming, but the taste is really good, the dough is chewy, and the meat filling is juicy! Weirdos like us who love to do food research must want to imitate, and then surpass! Winter melon is a summer season dish, usually fried or stewed in soup. Today, I used it to make a winter melon meat bun. In order to increase the soup of the meat filling, the method of filling with water and the juicy winter melon came out very well, and it was also tender and juicy. And it was praised by my mother, saying that it is comparable to the bun shop! Hey, happy in my heart!

Winter Melon Pork Bun

1. Mix the main ingredients in a large basin, stir it with chopsticks into a flocculent shape, then knead it into a smooth dough with your hands, and then cover with plastic wrap to ferment

2. At this time, let's make the meat filling, peel the winter melon and cut into small cubes, chop the pork into minced meat, add all the seasonings to the minced pork and stir well with chopsticks!
Soak a small half bowl of pepper water in advance, add the minced meat in batches and stir in one direction each time until the meat has absorbed the water, then add the next water, add the diced winter melon, and mix well, and the meat filling is ready Up!

3. When the dough is about 2 times the size, take it out and knead it well, then divide each into 35g pieces and roll each into a round skin and wrap it with winter melon meat filling. After each one is made, place it on the whole, cover it, and ferment again 15 After the minutes are ready, put cold water into the pot and steam on medium heat for about 15 minutes. Open the lid 3 minutes after turning off the heat!

Tips:
Stir a small bowl of pepper water into the minced meat, so that the minced meat can absorb moisture, and it will be more tender and juicy after steaming! (Join in portions, and stir in one direction)