Pork and Bean Buns

Prepare ingredients and seasonings.

Dissolve the yeast with warm water and pour in the flour, then add the warm water and knead the dough, while adding.

Cover the dough and place it in a warm place to rise. It takes about an hour in summer, and takes longer in colder temperatures.

Prepare the filling. Pick the beans, wash them, cook them until half cooked and set aside. Finely mince onion, ginger and garlic.

Finely chop the beans, you don’t need to chop them too much, they will taste good.

Add onion, ginger, garlic, cooking wine, soy sauce, oil, miso, salt, cooking oil and other seasonings to the meat filling and stir evenly.

After the meat filling is mixed, add the chopped beans and stir evenly again.

When the dough has risen to about three times in size, take it out and knead it until smooth.

Divide the dough into even portions and knead into small smooth doughs. Be careful to dry the surface to prevent sticking to the bottom.

Roll out the dough, pinch and fold in one direction, and turn while pinching until it is sealed.

Cover the wrapped buns with a drawer cloth or pot lid and let them rise again, about 20 minutes.

Boil water in a steamer, put it in a drawer after the water boils, cover the drawer with a cloth or oil, arrange the buns, cover the pot and start steaming.

After twenty minutes, turn off the heat and wait three minutes before opening the lid and serving. Be careful with steam.

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