How to make amaranth pork buns

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  1. Mix the flour ingredients into a dough of suitable softness and hardness, and place it Ferment in a warm place.

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  2. Wash and blanch the amaranth, drain off the water and set aside.

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  3. Chop the pork, green onions and ginger and mix them until ready to use.

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  4. After mincing the amaranth and mixing the pork ingredients, add the condiments except cooking oil After mixing, mix well with the filling, add 100ml of water into the filling three times, and finally add cooking oil.

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  5. When the dough has risen to 2.5 times in size, fingers stuck with dry flour will not retract after being inserted into the dough.That means the fermentation is successful.

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  6. After deflating the dough, roll it into a long strip.

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  7. Divide into small doses, each one is about 150g

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  8. Roll out into thin slices with thin sides and thick middle.

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  9.Put in the prepared fillings.

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  10.Pinch from one side and close it while pinching.

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  11.The final closing part meets the starting part, and the finished product is ready.

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  12.Pinch the remaining pieces in order, line the cage with wet flannel, and cover the pot.After proofing for 20 minutes, turn the pot on high heat and steam for 20 minutes, then simmer for 5 minutes before taking it out of the pot.

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  13. It’s done, not bad.

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  14. It is ready to eat after loading.In autumn, you can eat more vinegar and adjust it.It also tastes great when dipped in vinegar sauce.

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  15. Finished product picture.