Fresh meat and cowpea buns

Chop the sandwich meat finely. Add salt, light soy sauce and oyster sauce and mix well.

Wash the cowpeas, blanch them in boiling water, take them out and let them cool until they change color.

Chop the cowpeas and leeks finely, put them together, add some oil and mix well to lock in the moisture.

Add minced cowpea, chives and garlic into the meat filling and mix well.

Mix 500g of flour, 5g of yeast, 5g of sugar and 275g of water to form a smooth dough. Cover and leave in a warm place to ferment until doubled in size.

Take out the fermented dough and place it on a chopping board, knead it well and deflate it, roll it into long strips, and cut it into small pieces.

Press flat and roll into a round piece thick in the middle and thin around the edges.

Put the cowpea meat filling.

Pinch the ruffles to close and wrap into a bun.

Put it in a basket lined with corn leaves and let it rise for the second time.

When the bun embryos become larger and lighter, steam them in a pot with cold water. Bring the water to a boil over high heat and then turn to medium heat for 15 minutes.

Turn off the heat and steam for 5 minutes, then open the lid, and the fat, white buns will come out.

Finished product picture.

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