How to make leek vermicelli buns

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  1.Prepare 300 flour and 3 grams of yeast

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  2. Take a bowl of warm water, add it to the flour in batches, and stir it into cotton wool with chopsticks

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  3.Knead into a smooth dough, cover with a piece of cloth, and set aside to rise until doubled in size

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  4.Pick and wash 200 grams of leeks, and control the water

• 5. Wash and dice the pork, add salt, light soy sauce, chicken powder and pepper, mix well and marinate for ten minutes (add enough salt at one time)

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  6. Soak the vermicelli in warm water in advance

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  7. Control the dryness and moisture of leeks and chop them

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  8. Take out the vermicelli and chop it Mix a little with the marinated meat evenly to let the vermicelli absorb the flavor, and leave it for ten minutes

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  9.Stir the marinated meat vermicelli and chives together

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  10.It took about more than an hour.It’s been released, look at the many honeycombs

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  11. Take out the dough and knead it more.Yes, knead into long strips and cut into small pieces of even size

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  12.Press flat with your hands.Use a rolling pin to roll it into a round piece with a thick middle and thin sides (thicker than the dumpling skin)

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  13. Take an appropriate amount of stuffing and put it into the dough

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  14.Pinch out pleats with your hands

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  15.Pinch and close

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  16.Wrap them one by one and set aside to ferment for ten minutes

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  17.Add appropriate amount of hot water to the pot, put the buns in and steam for twenty minutes.Steam and simmer for three minutes.

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  18.Picture of the finished product, the noisy and soft buns are ready!