Pugua pork buns

Overview

How to cook Pugua pork buns at home

Tags

• pasta
• steamed buns
• flour
• green onion and ginger water
• light soy sauce
• oil
• oyster sauce
• pork skin jelly
• pugua
• sandwich meat
• white sugar
• yeast
• salt

Ingredients

Steps

1. 1 Onion, ginger and pepper water are set aside.

   

2. 2 Chop the pork skin jelly into pieces.

   

3. 3 Chop the sandwich meat into minced meat, add the onion and ginger water in batches, stir in the same direction until completely absorbed, then add salt, sugar, light soy sauce, and oyster sauce, mix well, then add 30g of oil and mix well.

   

4. 4 Add the cut pork skin and mix well, then refrigerate for 2 hours.

   

5. 5 Peel the pumpkin and remove the pulp.

   

6. 6 Grind into silk, add salt and knead until soft.

   

7. 7 Squeeze out the water and chop finely.

   

8. 8 Add Pusi to the meat filling and mix well before preparing to make steamed buns.

   

9. 9 Mix flour, yeast, sugar and water to form a smooth dough, cover with a damp cloth and leave in a warm place to ferment.

   

10. 10 When the fermented dough is broken open, there will be dense air bubbles inside.

    

11. 11 Take out the dough and place it on a chopping board, knead to deflate, roll into long strips, and cut into small pieces (about 40g/piece).

    

12. 12 Flatten and roll into a round piece that is thick in the middle and thin around the edges.

    

13. 13 Add the pumpkin meat filling.

    

14. 14 Wrap into buns.

    

15. 15 Put it in a basket to let it rise. When the bun embryo becomes larger and lighter, steam it in a pot with cold water. After the water boils, turn to medium heat for 15 minutes (depending on the size of the bun). Turn off the heat and steam for 5 minutes before opening the lid.

    

16. 16 The soft white fat meat is tender and juicy, very delicious.