How to make celery and pork stuffed buns

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  1. Dissolve the yeast with warm water (just put your fingers in the water without burning them).The amount of yeast should be added according to the instructions.Add flour and stir with chopsticks to form a dough.

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  2.Then knead the dough into a dough by hand and place it in a warm place to ferment, in the summer.Cover at room temperature.

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  3. As shown in the picture, ferment until it doubles in size and has a honeycomb shape.

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  4.Wash the celery

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  5. Blanch in boiling water for one minute, drain off the water and chop into small pieces, mince the carrots, onions, ginger and garlic.

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  6. Add the chopped ingredients to the minced meat, add salt, light soy sauce, and ten Stir the three spices and chicken powder in the same direction.You can add a little water little by little, then add oil and stir evenly in the same direction.

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  7. Take the dough out of the basin and knead it until the surface is smooth.This is Knead and deflate the dough, roll the dough into long strips, cut it into the size you like, flatten it and roll it into a round shape with a rolling pin, making the middle and back sides thin.

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  8.Take a dough piece, put an appropriate amount of meat in the middle, and rotate it.Wrap and fold, then close the flap at the end.

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  9. Put enough water in the steamer and brush the steamer with oil to prevent sticking , put the wrapped buns on top, ferment for the second time for 10-15 minutes, then steam over high heat, and steam over high heat for 20 minutes.

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  10. Turn off the heat and simmer for 3-5 minutes before opening the lid.

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  11. Celery and pork stuffed buns.

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  12.Eat steamed buns!