How to make green onion and pork buns

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  1.Put flour into a clean basin.

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  2. Make a hole in the middle of the flour and add the yeast.

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  3. Slowly add purified water to the flour, stir with chopsticks while adding, and stir until It's fine if it's cotton-like and doesn't look like dry powder.

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  4.Knead it into a smooth dough with your hands.If it is too dry during the kneading process, use Dip your hands in an appropriate amount of water and continue kneading until the surface is smooth.Place it in a basin, cover it and let it rise in a warm place.

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  5. During the proofing process of the dough, we started to make the filling and put the meat filling in a basin In the middle, I chose the front leg meat, which is about the same fat and thin.Then add salt, chicken essence, eggs, cooking wine, light soy sauce, soy sauce, and pepper.Use chopsticks to stir vigorously in one direction.If it becomes dry during the stirring process, Add a small amount of water and continue stirring.

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  6. Stir until it becomes sticky.

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  7. Cut the onion into chopped green onion and mince the ginger into foam.

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  8. Add the chopped green onion and ginger into the meat filling, stir well and set aside.

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  9. The dough is ready.Check whether there are honeycombs in the middle of the dough.The condition is ready.Also, dip your finger in water and poke it in the middle of the dough.If it doesn't shrink or rebound, it means it's ready.

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  10.Sprinkle appropriate amount of flour on the chopping board, place the dough on the chopping board and knead evenly to deflate.

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  11. Knead the dough into a long strip and cut it into evenly sized balls with a knife.

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  12. Flatten it with your hands, and then roll it out like a dumpling wrapper, until it is thin around the edges and thin in the middle Thick dough.

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  13.Put the meat filling in the middle of the bun wrapper and use your right hand to twist it in circles to form pleats.

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  14. It looks good.If you don’t know how, you can search for videos online to watch.

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  15.Put all the buns in the steamer, and cover the steamer with a cage cloth.Cover and let rise for half an hour, longer if it's cold in winter.

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  16. After waking up, turn on the heat, steam for 20 minutes, turn off the heat and simmer for five minutes minute.

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  17. Take a bite of the full meat filling, thin skin, and taste great.