How to make steamed buns (shredded pork buns with pumpkin, spring bamboo shoots)

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  1. Xiao first dissolved it with warm water at 35℃ Then mix the flour into a smooth dough and put it in a steamer with warm water to slowly rise.

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  2. You can prepare the filling while the flour is proofing.Use a planer to grate the pumpkin, carrots and spring bamboo shoots into shreds and set aside.Marinate the minced meat with cooking wine and light soy sauce for 15 minutes.Wash and chop the green onions and set aside.

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  3. Heat the oil pan and stir-fry the minced meat until it smells fragrant and changes color, then add Season with appropriate amount of cooking wine and light soy sauce, then put down the shredded bamboo shoots and stir-fry evenly, then add appropriate amount of cooking wine and sugar for seasoning.Finally, add carrot shreds and pumpkin shreds, stir-fry evenly, add salt and boiling water and simmer for 2 minutes.Finally, add MSG to taste and the filling is ready.

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  4. The flour can be proofed to be about twice the original size.Use chopsticks to make a hole in the middle and it will not bounce back.

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  5.Knead the risen dough with your hands for about 30 minutes , just rub it to burst the small bubbles inside.Then divide it into small portions of about the same size, then roll it into a ball with your hands and flatten it with a rolling pin, put the fried filling on top and roll it into a bun shape.

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  6. Place the prepared buns on a steamer filled with warm water.Let it rise for another 40 minutes before steaming.

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  7. Steam over high heat and steam over medium heat for 15 minutes.Turn off the heat and simmer for another 10 minutes.

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  8. Enjoy the delicious pumpkin and spring bamboo shoots shredded meat right out of the pot and on a plate Bag.