How to make pork and eggplant buns

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  1. Flour Add yeast water to the dough to form a dough, cover with plastic wrap and place in the refrigerator to ferment overnight.(Because it is eaten in the morning)

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  2. Take the noodles out of the refrigerator the next morning , look at the cooked noodles.

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  3. Sprinkle flour on the panel, knead the dough, drain the air, and cover with plastic wrap to relax a while.

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  4.Chop the meat into puree with green onions.

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  5.Put the meat in a basin, add seasonings, and stir clockwise evenly.

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  6.Wash and dice the eggplants.

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  7.Put the chopped eggplant into the meat filling and stir clockwise evenly.The pork and eggplant stuffing is ready and set aside.

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  8. Dust the panel with thin flour, take a piece of dough, roll it into a long strip, and cut it with a knife Evenly sized buns.

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  9. Flatten the dough and use a rolling pin to roll it into a thick bun skin with a thin edge..

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  10.Take a bun skin and put an appropriate amount of pork and eggplant filling.

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  11. Cooperate with both hands, pinch the skin of the bun with the thumb and index finger of the right hand and start wrapping, with both hands pointing in opposite directions direction of force.

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  12. Just one bun.

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  13. Wrap all the buns in turn, and put some eggplant filling on the top of the buns.

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  14.Put cold water into the pot, bring to a boil over high heat, steam for about 15 minutes, turn off the heat and simmer for 3~ 5 minutes is enough.

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  15. Finished product picture.

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  16.Take a bite, it’s delicious!