Steamed stuffed bun with pork and leek
Southerners are not very good at making pasta, and Chinese pasta has always been my weakness. The number of steamed stuffed buns is pitiful. For me, the most difficult part of steamed stuffed buns is folding. I always envy others for their beautiful folding edges. I really don’t understand why I can’t learn well.
Ingredients
100g pork150g leek
200g flour
1 tsp salt
90g pure milk
5g pepper
3 g Sugar
1 teaspoon oyster sauce
45g clear water
1 tsp sesame oil
3 g dry yeast
Directions
Step 1
Pour flour into the basin, add sugar, dry yeast, pure milk and water
Step 2
Mix the ingredients well with chopsticks and let stand for half an hour
Step 3
Knead the ingredients until smooth, cover with a damp cloth and ferment
Step 4
Wash and chop the leeks
Step 5
Wash and chop the pork
Step 6
Pour lean meat into leeks
Step 7
Add salt, pepper, oyster sauce and sesame oil
Step 8
Mix all the ingredients with chopsticks
Step 9
After venting, the fermented dough is divided into small dosage forms with uniform size
Step 10
Roll the small dosage into dough with thick inside and thin outside
Step 11
Take a piece of dough and put stuffing in the middle
Step 12
Pinch it again and wrap it into a bun
Step 13
Add cold water into the pot, put steamed stuffed buns, stand for 15 minutes, steam over high heat for 15 minutes, and turn off the fire