How to make mushroom pork willow leaf dumplings

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. On the surface it may seem like a hassle-free experience, but from a health perspective it is a very bad habit. Caring for your health starts with diet. When it comes to diet, it starts with yourself. So below I will first introduce the method of cooking mushroom and pork willow leaf wraps.

1.12 Chop the pork into minced meat, add salt, soy sauce, cornstarch and pepper powder and mix well. Soak the mushrooms until soft, cut them into small pieces and add them together with the carrot pieces. Pour them into the minced pork and mix well.

4.2 Take a large bowl, pour the flour in, pour the yeast water on the flour, and then stir evenly with chopsticks.

5. Then roll it into a ball and place it in a bowl. Cover it with a lid or plastic wrap and let it sit for 1 hour until the fermentation is complete.

6. Sprinkle a little dry flour on the risen dough, knead it into a non-sticky dough again, and divide it into several portions.

7. Take one part of it and roll it into a stick shape, then cut it into small pieces, roll each piece into a ball and flatten it, then roll it into a round dough with a thick middle and thin edges.

9. It’s impossible for one person to take a picture of the packaging process, so everyone can just figure it out.

10. Place wet gauze or corn leaves on the steamer and place the prepared buns on it, making sure to leave some space. Let it rest for 10-15 minutes before steaming.

12. Out of the cage.

After reading the editor’s introduction, are you very interested in this mushroom and pork willow leaf bun? Then don’t wait any longer and try it yourself right away.