Winter Melon Pork Bun

Name: Winter Melon Pork Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 260g Flour; 130g water; 1 tsp yeast; 1 tsp Sugar; 145g Diced Winter Melon; 145g pork; Some Soy sauce; Some Cooking Wine; Some Chicken Essence; Some salt; Some Grated ginger; Some Thirteen incense; Some starch

by Ah Da^.^

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

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, and use chopsticks to stir into a flocculent

2. Then knead it into a smooth dough by hand, and then cover it with plastic wrap to ferment

3. At this time, let’s make the mince. Peel the winter melon and cut into small cubes, and chop the pork into mince

4. Add all the seasonings to the minced pork and stir well with chopsticks!

5. Soak a small half bowl of pepper water in advance, add it to the minced meat in batches

6. Stir in one direction each time until the meat has absorbed the water, then add the next water

7. Add diced winter melon in it

8. Mix well and the meat filling is ready!

9. The dough is about 2 times the size

10. Take out and knead well, then divide into 35g small doses

11. Roll each one into round skins

12. Wrapped with winter melon meat

13. After making each one, put it on the whole, cover it, and ferment again for 15 minutes

14. After it has finished, 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:
1. Stir a small bowl of pepper water into the meat filling, so that the meat filling can absorb water, and it will be more tender and juicy after steaming! (Join in portions, and stir in one direction)

2. Choose 3:7 fat and lean meat to make mince!