Pumpkin pork buns

Overview

Pai Cha is a famous snack in Beijing. The dough is made into twisted shapes and fried in oil until crispy. Because sesame seeds and salt are put in it, it is full of flavor and can be used as a snack or as a side dish to accompany wine. Use it with pumpkin to make dumpling fillings and steamed bun fillings. The flavor is really unique. It has the sweetness and glutinousness of pumpkin and the rich aroma of pork chop. If you haven’t tried it, come and check it out! Because the pork chop itself is fried, there is no need to add additional oil when making the filling.

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• pumpkin
• warm water
• white noodles
• yeast
• chopped green onion
• row of forks
• salt

Ingredients

Steps

1. 1 Pour flour and yeast into a basin, pour warm water into it one by one, knead into a moderately soft and hard dough, cover with a lid for basic fermentation; during the fermentation of the dough, perform the following tasks.

   

2. 2 Remove the skin and flesh from the pumpkin

   

3. 3 Cut into fine dices, put in a basin, and chop some green onions

   

4. 4 Forks are ready

   

5. 5 Put it into a plastic bag and roll it into fine powder with a rolling pin

   

6. 6 Crush the pork chop into the diced pumpkin. Since the pork chop itself contains oil and salt, the amount of salt should be determined according to taste

   

7. 7 Stir evenly. It is best to stir directly with your hands. This will help the stuffing mix better

   

8. 8 After several hours of dough fermentation is complete. There are two ways to judge whether the fermentation is good. One is to look at the volume, which is about twice the size of the original dough; the other is to lift the dough and look at the bottom. If there are even honeycomb-shaped pores, it means the fermentation is successful

   

9. 9 Take out the dough and knead it on the chopping board to moisten it. If it is too sticky, knead in some flour

   

10. 10 Roll into long strips and cut into small portions of the same size

    

11. 11 Roll it out into a round shape with thick center and thin edges

    

12. 12 Take an appropriate amount of stuffing and put it in the middle of the wrapper, and wrap it into a bun using your favorite method

    

13. 13 Put water in the steamer in advance, boil the water, let it cool for a while, then place the wrapped buns on the drawer, leaving enough space. This is the second fermentation, which takes about 20 minutes. The skin of the buns is a little rounder than before, so it can be steamed over high heat for about 20 minutes

    

14. 14 After turning off the heat, do not rush to remove the pot. Cover the lid and simmer for 5 minutes before opening the lid. Otherwise, the bun skin will shrink due to the sudden cooling and become like dead dough

    

15. 15 It seems more delicious when eaten directly than dipped in vinegar, it is sweet and fragrant

    

16. 16 The yellow pumpkin filling is really different