Scallion Pork Buns

Overview

Meat buns are the most popular Chinese pastry in my family, so I make them every now and then. I still remember a baking group gathering one year, where the baking friends rolled out the dough to make buns. At that time, I didn’t know how to roll out the dough or pinch the pleats, so I watched how others did it and then learned to do it myself. Later, I made it a few times at home and became more and more proficient, which just proves the saying that practice makes perfect. To make meat buns delicious, the most important thing is the ingredients and the seasoning of the meat filling. The pork I use is fat and lean, and the green onions are four-season green onions, so the cooked buns have a good taste and a strong aroma.

Tags

• staple food
• home cooking
• steamed buns
• all-purpose flour
• all-purpose flour (for hand flour)
• cooking wine
• light soy sauce
• onions
• oyster sauce
• pork
• yeast
• fine sugar
• ginger juice
• salt
• sesame oil
• water
• white pepper

Ingredients

Steps

1. 1 Wash the pork, drain the water, cut into pieces, and then chop into puree.

   

2. 2 Wash the chives, drain the water, and chop them finely.

   

3. 3 Add salt to the meat filling and mix well, then add water to the meat filling in small amounts and multiple times, stir in a clockwise direction with chopsticks until the water is completely absorbed by the meat filling. Then add light soy sauce, oyster sauce, cooking wine, ginger juice, pepper and fine sugar and stir evenly. Finally, add sesame oil and stir evenly.

   

4. 4 Add the chopped green onion to the meat filling, mix well, and refrigerate until ready to use.

   

5. 5 Mix water, flour and yeast and knead into a smooth dough using your hands or a bread machine.

   

6. 6 After the dough has rested at room temperature for 5 minutes, start shaping it. Roll the dough into a rectangular shape, then fold the two sides in half toward the middle, and then overlap them. Use a rolling pin to repeat the previous steps of rolling out and folding in half for more than six consecutive times. Finally, start rolling the dough tightly from the edge. After rolling into a cylinder, gently knead the dough from the center to both sides into a long strip of even thickness.

   

7. 7 Use a spatula to cut the dough into 20 equal pieces.

   

8. 8 Pat a little flour on your hands, flatten the dough from the cut surface with your hands and press it into a round cake shape.

   

9. 9 Use a rolling pin to roll out the dough into a thick middle and thin around the edges.

   

10. 10 Take out the refrigerated stuffing and fill it into the bun skin. Press the stuffing with your left thumb and pinch the pleats with your right hand. After gluing it in a circle, return to the starting point and glue it into a small opening. After the filling is completed, place it in a steamer lined with silicone steamer cloth and cover with the steamer lid for final fermentation.

    

11. 11 It usually takes 15-20 minutes to put it into the basket and steam it.

    

12. 12 Pour cold water into the pot. After the water boils, steam over medium-high heat for about 15 minutes. Turn off the heat and simmer for 3 minutes before removing from the pot.

    

13. 13 Let’s pose for a photo before putting it into bags. Let’s take a side view first😄

    

14. 14 Here’s another front view, isn’t it beautiful? 😊