How to make scallion meat buns

Only when we eat healthily can our bodies be truly healthy. If we eat out for a long time because we are afraid of the trouble and don’t want to cook for ourselves, and end up damaging our health, it is not worth it. The method of making scallion and pork buns is relatively simple and not troublesome, so don’t worry.

1. Put all the ingredients (flour, sugar, water, baking powder) into the bread machine. Automatic meat noodles and fermentation. (If you don’t have a bread machine, knead all the ingredients together until the dough doesn’t stick to your hands and the surface is smooth, then place it in a warm place to ferment for 1 hour, until the dough expands to 2-2.5 times its original size.

2. Cut the noodles into equal-sized pieces

3. The fermented dough is ready to be served

4. Then use a stick to flatten the outer edges of the skin, leaving a little thickness in the middle.

5. Then press the dough lightly with your hands to help expel some of the air in the dough.

6. How to make the bun filling: Dice the green onion and minced pork and mix well. Then add salt, soy sauce and a little sesame oil and mix well again. Put an appropriate amount of filling into the center of the bun skin.

7. Start wrapping! Fold the bun skin with your left hand and push it towards your right hand, pressing the folded skin with your right hand. Fold all the way to seal

8. After wrapping, let the buns continue to ferment/rest at room temperature for 10 minutes. At this time, the buns continue to grow bigger and are ready to be steamed! Steam for about 15 minutes

9. It’s time to eat

Scallion and pork buns are easy to make and can help our bodies replenish a variety of necessary nutrients. They are a rare and delicious home-cooked dish.