Authentic recipe for meat buns with mushroom sauce

Pork Buns with Mushroom Sauce

Ingredients: 300g minced meat, 300g mushrooms, half onion, 5g ginger, 300g flour, 2g sugar, 3g yeast, warm water 165~170ml

Seasoning: 1 spoon of cooking wine, a little pepper, 2 spoons of soybean paste, 1 spoon of sweet noodle sauce, appropriate amount of salt

Production process:

1 . Pour an appropriate amount of warm water into an empty bowl, add sugar and yeast, mix well and let it sit for 5 minutes. The purpose of adding sugar is to promote fermentation. Then slowly pour the prepared yeast water into the flour, stir it into a flocculent form, then knead it into a smooth dough, cover it with plastic wrap and leave it in a warm place to ferment.

I have no hand strength, so the dough is not smooth enough, which does not affect the fermentation.

2. Wash the mushrooms and remove the stems, blanch them in water for a few minutes, drain and control the water. Blanching can remove the odor of the mushrooms. If you feel that the mushrooms you bought are fresh enough and you are worried about losing nutrients, you don’t need to blanch them.

3. Chop the ginger into mince, dice the onion into small dices (if you like minced scallions, use larger scallions), and dice the blanched mushrooms. It is recommended to cut them into small pieces. If your minced meat is thicker, you can make it larger. a little.

4. Heat the oil in a pan with cold oil. When the oil is hot, add the minced meat and stir-fry until it turns white. Add the minced ginger and onion and continue to stir-fry. When fragrant, add 1 tablespoon of cooking wine and stir-fry for another minute.

5. Add the diced mushrooms and stir-fry evenly. It will take about 3 minutes to season.

6. Add the soybean paste and sweet sauce and stir-fry evenly. Taste for saltiness. If you feel it is not salty, just Add an appropriate amount of salt, then a little pepper, mix well, and simmer over medium-low heat for three minutes until the mushrooms are fully flavored.

The two sauces I use here, if you don’t like sweet noodle sauce, you can omit it, or you can season it with soy sauce, but practice has proved that the meat sauce made by these two sauces is really delicious, mixed with rice , mixed with noodles are versatile, especially if you have children at home and cannot eat spicy food, just use these two sauces for seasoning.

7. Take out the risen dough, place it on a chopping board and knead to deflate, roll it into long strips, and divide into small doughs, about 30 grams each.

8. Roll out the dough into a bun skin that is thick in the middle and thin around the edges.

I am slow at rolling out dough, so I am used to rolling it out and then wrapping it, so that the resting time is about the same after wrapping. Otherwise, the dough that is wrapped first can be steamed, and the rest has not risen yet.

9. Take a piece of dough, put in the cool mushroom meat sauce, wrap it up and close it. The pleats are just average. Practice makes perfect. For someone like me who doesn’t often make pasta, it’s pretty good to wrap it like this. What do you think?

10. Wrap the buns and put them in the steamer. There should be space between the buns. Let them ferment for about 15 minutes. When you pick up the buns and feel light and airy, turn on the heat and steam them. Steam over medium-high heat first, then turn to medium-high heat and steam for 15 minutes. Turn off the heat and simmer for 3 minutes. Take it out and enjoy. Fresh and delicious, I could eat 2 of them right out of the pan.

Tips:

1. Different flours have different water absorption properties. You can use ordinary flour or high-gluten flour. The high-gluten flour I used in the article has a chewier texture. The amount of water is usually 15-20 grams more than half of the flour.

2. Regarding the meat sauce, the meat can be pork belly or pork belly. It must be a little fat to make it more delicious. The minced meat should not be too fine, only a little grainy is enough.

3. Shiitake mushrooms can be fresh or dried, soaked and used, and other ingredients can also be added.

4. Pour cold water into the pot to steam the buns. Bring to a boil over high heat, then turn to medium heat and steam for 15 minutes. Turn off the heat and simmer for 3 minutes before opening the lid to avoid shrinkage.