Chives and Mushroom Pork Buns

Overview

How to cook Chives and Mushroom Pork Buns at home

Mix yeast powder with appropriate amount of warm water and mix thoroughly.
Pour the prepared yeast water into the basin and stir with chopsticks while pouring.
Mix until there is no loose powder.
The kneaded dough is left to ferment.
While the dough is rising prepare the filling.
Grind the ginger cubes into minced ginger, soak the dried shiitake mushrooms and chop into fine pieces.
Chop the ginger, shiitake mushrooms, and chives and add them to the pork filling.
Then add lard, light soy sauce, dark soy sauce, cornstarch, steamed buns and dumpling filling seasonings, mix well and then add an appropriate amount of salt to taste.
Place the seasoned meat filling in a crisper and refrigerate for a while.
The dough is fermented.
Place on the panel and knead until smooth.
Cut into equal portions.
Take a small amount and press it flat, then use a rolling pin to roll it out into a round shape.
Take out the meat filling from the refrigerator, put an appropriate amount into the dough, and pinch it into pleats.
Follow the steps and roll out the dough one by one.
After the formed buns rest for 10-15 minutes, add an appropriate amount of water to the steamer, bring to a boil over high heat, then put the buns into the steamer, and steam over high heat for 20 minutes.
Steamed buns out of the pan. The stuffing is rich, salty and delicious.
Finished product picture.