How to make fennel stuffed buns

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  1. Add 3 grams of yeast to 300 grams of flour, add a bowl of warm water and stir with chopsticks into dough.Knead into a smooth dough, cover it with a piece of cloth, and set it aside to ferment until it has a honeycomb shape

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  2. Wash the pork belly and cut into cubes

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  3. Mince green onion and ginger

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  4.Add green onion and ginger foam to the diced meat, add soy sauce, soybean oil, chicken powder and pepper, mix well, and marinate for half an hour

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  5.Pick and wash the fennel seedlings, remove the roots and chop them into pieces



6. Stir the chopped fennel sprouts and the marinated diced meat evenly (salt is added to the meat, so there is no need to add it to the filling) )

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  7. The noodles are also ready, and there are many honeycombs (it takes about an hour to send in summer)

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  8.Put some dry flour, take out the dough to deflate, and knead for a while p>

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  9.Shape the kneaded dough into long strips and cut into uniform pieces

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  10.Press flat with the palm of your hand and use a rolling pin to roll it into a round piece with a thick middle and thin sides, which is thicker than the dumpling wrapper

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  11.Put in fennel diced meat filling

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  12.Pinch out pleats with your hands, and it will be like a bun

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  13.Make it in sequence and set it aside to proof for ten minutes

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  14. Boil water in a pot, put in the steamed buns and steam for 20 minutes, then simmer for three minutes

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  15.The steaming buns are ready, picture of the finished product