How to make steamed buns stuffed with pork and green onions

• 

  1. Mix flour and dry yeast evenly.

• 

  2.Add appropriate amount of warm water in batches and stir with chopsticks until it becomes cotton-like.

• 

  3. Knead into a smooth dough.Cover with a clean cloth (or plastic wrap) and let rise in a warm place until doubled in size.

• 

  4. Prepare the minced pork.

• 

  5. Chop the green onion and mince the ginger.

• 

  6. Add minced onion and ginger to the minced pork, and add cooking wine, oyster sauce and soy sauce cooking oil Thirteen Chicken powder with fragrant white pepper and salt.

• 

  7. Stir evenly in one direction, and the pork and green onion filling is ready.

• 

  8.The fermented dough has obviously expanded a lot, and the internal structure is honeycomb-shaped.

• 

  9. Take out the dough, knead it evenly, roll it into long strips, and cut it into small pieces.Uniform dosage.

• 

  10.Use a rolling pin to roll out the bun skin into a thick middle and thin edge.(The skin is thicker than dumplings)

• 

  11.Take a piece of bun skin and add an appropriate amount of meat filling.

• 

  12. Wrap out the shape of the bun.

• 

  13. After everything is wrapped, cover it with a clean cloth and let it rise for 20 minutes.about.Add an appropriate amount of hot water to the pot, put in the steamed bun embryos, cover with a lid, turn up the heat and bring to a boil, steam for 18 minutes, then turn off the heat and steam for three minutes.

• 

  14.The delicious scallion and pork stuffed buns are ready.

• 

  15.Finished product picture