Dried Leek, Egg and Vermicelli Steamed Buns
Overview
Spring is coming. When the flowers are blooming, steam a pot of steaming buns and sit together with the whole family. They will be delicious! It symbolizes reunion!
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Ingredients
Steps
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Mix 2 small cups of wheat flour and an appropriate amount of yeast with 75-degree warm water. Mix for about 20 minutes until the flour forms a dough, which is dry and hard. Then wake up for half an hour. Make the flour fluffy and make a small pit when pressed with your fingers. While the flour was resting, I started making the stuffing. This time I wanted to eat steamed buns stuffed with chives, so I chopped the leeks, diced the dried eggs, and cut the vermicelli into sections for later use. Then add salt (because my husband is from the south, I only added three spoons of salt this time, which was a bit light), chicken essence, ginger powder, pepper oil, and peanut oil and stir evenly.
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Shape the dough into strips, cut into pieces, then use a rolling pin to roll out the bun wrapper, little by little. Let it rise for the second time after wrapping. (Since the first time I made the buns, I didn’t do the second proofing. My husband said that the second time was better than the first time). Then steam it for 15 minutes. Just take it out of the pot.
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When you take a bite, the noodles are soft and the fillings are filling, you're done.
