Steamed Pork Buns with Shepherd's Purse
Overview
Relatives from my hometown brought a bag of fresh shepherd's purse. I wanted to make dumplings but didn't have time, so I simply steamed the dumplings to save the trouble. Just do it. Make the noodles and stuffing before going to work, and steam them when you get home from get off work.
Tags
Ingredients
Steps
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Wash the meat and cut into small pieces
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Place the meat pieces into a meat grinder and grind into minced meat
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Add chopped green onion, ginger, salt, soy sauce, oil and soup stock to the meat filling, mix well and marinate for half an hour
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Remove the old roots and yellow leaves of shepherd's purse and wash them
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Put the shepherd's purse into a pot of boiling water and blanch it until it changes color slightly and take it out (this can remove the bitterness and oxalic acid)
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Drain the shepherd's purse slightly and place on the table and chop into small pieces
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Mix shepherd's purse and meat filling evenly
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Dissolve the yeast in a small amount of warm water, add flour and knead into a smooth dough, cover with plastic wrap and ferment until doubled in size
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Take out the dough that has risen, knead and deflate the dough and cut into larger pieces
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Take a dough and roll it out into a dough with thin edges and thick middle
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Wrap the stuffing into the dough and pinch it
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Place the wrapped buns in a steamer with warm water at the bottom to let them rest for 20 minutes, then boil the water and steam for 20 minutes, then turn off the heat and simmer for 5 minutes
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Finished product pictures
