How to make beef and leek buns

The method of making steamed buns with beef and leek filling is the same as that of other steamed buns, except the filling is different. If you can make other types of steamed buns, you only need to learn how to make the filling, so it is recommended that you learn about the method of preparing beef and leek filling. The beef and leek filling is made by chopping the beef and leek, then adding vegetable oil and other seasonings and mixing evenly. Then knead the dough, wrap the beef and leek filling and steam it.

How to make beef and leek stuffed buns:

1. Add two eggs and half a bowl of water to the minced beef, stir clockwise, and it will become thick in a short while. Add dark soy sauce, cooking wine and salt to the minced meat and mix well (just add enough minced meat)

2. Wash the vermicelli and soak it in warm water until soft. Peel and wash the green onions.

3. Chop the green onion into very fine pieces and mince the ginger. Mix chopped green onion, ginger, salt, soy sauce and five-spice powder.

4. Pour a proper amount of oil into the pot and fry the fresh peppercorns until fragrant. Remove the peppercorns and leave them alone.

5. Pour the minced meat into the chopped green onions, add the freshly fried pepper oil and mix well, then pour in the soaked and chopped vermicelli and mix well

6. Season the meat filling

7. (It is best to make the dough before mixing the filling) Dissolve the yeast in warm water, let it stand for about 5 minutes, add flour and knead into a smooth dough, cover with a lid, and let it ferment in a warm place until it is 2-2.5 times larger than the original size. Then, deflate the dough, knead it tightly, and let it rise for about 15 minutes.

8. Sprinkle flour on the chopping board, roll the dough into long strips, and cut into small pieces of uniform size.

9. Flatten it into a small oval shape, and use a rolling pin to roll it into a round dough sheet with a thick middle and thin edges.

10. Wrap the bun skin with beef filling

11. Pinch out even lace

12. Put the buns into the steamer, cover the lid, and continue to ferment on low heat (minimum heat) for about 5 minutes. Then turn off the heat and steam for about 20 minutes (depending on the size of the buns). Steam for 2 minutes.