Steamed Buns with Chives, Vermicelli and Pork

In the northern region, people like to use vermicelli as the meat filling for buns. Especially adding some meat sauce to vermicelli as filling for buns makes it taste extra delicious. So if you buy buns on the streets in the north, most of them are filled with vermicelli and meat. Not only these two ingredients can be put into vermicelli and meat buns, but you can also put leeks in. So how do you make vermicelli and meat steamed buns using leeks?

Main ingredients: flour (appropriate amount), water (appropriate amount), yeast (appropriate amount), leek (appropriate amount), pork (appropriate amount), vermicelli (appropriate amount)

Seasoning salt (appropriate amount) soy sauce (appropriate amount) oyster sauce (appropriate amount) thirteen spices (appropriate amount) ginger juice (appropriate amount)

1. Dissolve the yeast in warm water, put the flour in a bowl, add the yeast water and knead it into dough, then knead it into a ball. The ratio of flour to water is adjusted based on two to one. It is difficult to knead the dough just after kneading into a smooth state. Don’t worry, it will be easy to knead after a while. Be sure to knead the dough until it is smooth before you discover it. Place the dough in a bowl and let it rise in a warm place. Fermentation can be done at room temperature when the temperature is above 20 degrees. If it is too cold, put it in the oven.

2. Add soy sauce, salt, oyster sauce, ginger juice and thirteen spices to the pork filling

3. Mix thoroughly until smooth.

4. Soak the vermicelli in advance and chop it into small pieces.

5. Wash the leeks, drain them, chop them, mix them with oil first, then mix them with salt. Mix the meat and vegetables together after the dough has risen, don't mix them too early. When mixing the meat and vegetables, you need to use your hands to mix them evenly.

6. The dough has risen.

7. Take out the dough, deflate it, divide it, roll it into a ball, and roll the small pieces into large pieces.

8. Roll them into balls one by one.

9. Make dumplings according to your preferences.

10. I wrapped it into a willow leaf shape.

11. Brush the steamer with oil, put the wrapped buns on it, leave them in the pot to rise for half an hour, then steam them over seven fires for twenty minutes after the water boils.

Tips

1. Whether it is steamed buns or steamed buns, the gluten content of the flour should not be too high, medium flour is enough. This way the steamed buns will be very soft and will not shrink after being out of the pot.

2. Don’t rush to steam the wrapped buns. Let them rise again before steaming. This will help the buns become softer.