Pork and pumpkin stuffed buns

Overview

How to cook Pork and pumpkin stuffed buns at home

Add minced meat (two fat and eight pounds), add salt, cooking wine, light soy sauce, oyster sauce, five-spice powder, pepper and ginger water and mix well.
Finely dice the pumpkin.
Put the diced pumpkin and green onion into the meat filling bowl.
Mix well.
Mix flour and yeast, add water and knead into a smooth dough, cover with a damp cloth and leave in a warm place to ferment.
Take out the fermented dough, place it on a chopping board, knead it to deflate, roll it into long strips, and cut it evenly into small pieces.
Flatten and roll it into a round piece that is thick in the middle and thin around the edges (not too thin).
Take appropriate amount of pumpkin meat filling.
Wrap into willow leaf buns.
Put it in a steamer covered with corn leaves and let it rise. When the bun embryo becomes larger and lighter, steam it in cold water. After the water is boiled for 15 minutes, turn off the heat and steam for 3 minutes and cover it.
The buns are soft and soft, the fillings are fragrant and delicious.