How to make steamed buns stuffed with pork and green onions

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  1. Prepare 300 grams of flour and add 3 grams of yeast

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  2.Add appropriate amount of warm water in batches, and use chopsticks to stir into cotton wool until there is no dry powder

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  3.Knead into a smooth and non-sticky dough, cover it with a cloth and leave it in a warm place to ferment until doubled in size

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  4.At this time, prepare the meat filling: wash the pork and mince it into minced meat

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  5.Chop green onion, ginger and coriander

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  6.Cut green onion and ginger slices, soak in hot water to make green onion and ginger water, let cool and set aside

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  7.Put the chopped green onion, ginger and coriander into the minced meat, then add cooking wine, white pepper, thirteen-spice oyster sauce, soy sauce, salt, chicken powder, cooking oil, and stir evenly

• 8. Add the onion and ginger water to the mixed meat filling in batches, and stir clockwise until fully absorbed
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  9.Finally add half a spoonful of sesame oil and mix well, the green onion and pork filling is ready

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  10.The weather is cold and it’s not easy to get wet.The dough will be ready in about three hours, look, honeycomb shape

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  11. Take out the dough , exhaust and knead evenly.Knead for about ten minutes and roll into long strips, then cut into uniform pieces with a knife

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  12. Press it flat and use a rolling pin to roll it into a thick bun skin with thin sides on both sides

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  13.Take an appropriate amount of filling Place it in the bun wrapper

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  14.Pinch out pleats with your thumb and index finger

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  15.Finally pinch the seal

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  16.Make all the buns in sequence and let them rise for twenty minutes

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  17.Pour an appropriate amount of hot water into the pot, put on a wet drawer cloth, put the buns in and cover, steam for twenty minutes, and simmer for two minutes

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  18.Finished product picture

• 19.Finished product picture