How to make leek and meat buns delicious?

Stuffed steamed buns with chives

Main ingredients

1 handful of chives

400 grams of pork filling

400 self-raising flour grams

1 egg

Seasoning

Salt

Adequate amount

Onions

Appropriate amount

Ginger

Appropriate amount

Panthoxylum bungeanum

Appropriate amount

Cooking wine

Appropriate amount< /p>

Light soy sauce

A little

Sesame oil

An appropriate amount

How to make steamed buns stuffed with chives

Ingredients collection picture:

1. Mix self-raising flour with warm water to form a smooth dough, cover it with plastic wrap and place it in a warm and humid place to wake up for 20 minutes; if the temperature of the kitchen at home is not too cold, the rising time should not be too long. , after a long time, it will become very big and the dough will die if you knead it and steam it again

2. Mix the dough first and let it rest

3. At this time, we use boiling water to boil the pepper Soak, and use the pepper water to enhance the flavor later

4. Add eggs, salt, light soy sauce, chopped green onion, ginger, cooking wine, and sesame oil to the pork filling

5 .Add the pepper water that has just been soaked and allowed to cool, and mix slowly and then quickly in one direction. The pepper water can be added in two times

6. At this time, cut the washed and dried leeks into pieces. Place small pieces in a bowl, add a little olive oil or salad oil, so that the leeks will not change color easily when placed in the filling and will be very moist

7. After 20 minutes, slowly knead the dough evenly , in this way the dough will be very even and without big bubbles

8. Take out the dough and divide it into two halves and knead it into a long strip. Use your hands to make it into a uniform size. You can also cut it with a knife

9. Sprinkle some thin flour on the dough and press it evenly with your hands to make it round

10. Use a rolling pin to roll it into a slightly thicker middle and thinner dough all around

11. At this time Find a helper and stir the leeks and the mixed meat filling evenly at the same time. Do not stir in the leeks too early, as it will collapse and release water

12. Place the dough on the fingers of your left hand slightly forward to facilitate finger movement. dough. Put the meat filling you think is suitable

13. Lift and engage the dough with your right hand, and fold it step by step as shown in the picture with my rough hands

14. Cooperate with your left hand Turn it around and lift and fold about 23 pieces with your left hand

15. Remember that the last one can have a belly button or it can be meshed together like me. You can do whatever your mother wants

16. Don’t forget to put the wrapped buns on the curtain, and don’t forget to sprinkle some thin noodles on the curtain to prevent them from soaking

17. Place the wrapped buns in the kitchen at a moderate temperature to wake up a little 10 minutes is the key. Many people wake up for a long time and do not wake up at this time. For example, the steamed buns made by my mother are very small, wrinkled and pleated. It would be nice to let the noodles stretch out comfortably

18. Brush oil on the basket or steamer with a brush, or use a cloth if you like

19. Place the buns on top and steam them Put the water in the pot to boil first, then add a large bowl of cold water and put the lid on the basket

20. The water will boil quickly. Remember to record the time, 20 minutes to 25 minutes after the pot is opened. That’s it, it’s full of fire and energy