How to make mutton vermicelli stuffed buns

Every festive season makes people miss their families more. If you are working in a foreign country, you must miss your home and your family. In a few days, you will be able to get rid of the pain of missing someone. When you meet your loved ones, if you can cook a delicious meal for them yourself, they will definitely be very pleased. Well, let me teach you how to make mutton vermicelli stuffed buns.

1. Cut some of the scallion and ginger into sections, and chop some of them into small pieces. Add the chopped mutton filling to the chopped scallion, ginger and two beaten eggs and stir clockwise. It will soon become very thick. Add dark soy sauce and cooking wine, salt, sesame oil and five-spice powder to the stirred meat filling and mix well (only add enough meat filling).

2.1Mix the mutton filling and fried vermicelli together

3.2 Wash the vermicelli, soak it in warm water until soft, and chop it into small pieces. Put more vegetable oil in the wok, add peppercorns, scallions and ginger, stir-fry over low heat until fragrant, then remove the peppercorns, scallions and ginger. Add chopped vermicelli, salt and dark soy sauce into the oil pan and stir-fry evenly.

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

5.2 It is best to make the dough before mixing the filling. Dissolve the yeast in warm water and 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 and knead it tightly. Let it rise for about 15 minutes.

6.1 Wrap the bun skin with meat filling

7.2 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.

8.Pinch out even lace

9. The buns are waiting to be put into the pot

10. Put the steamer in a cloth and heat it up. Put the buns into the steamer, cover it with a lid, and continue to ferment over low heat (minimum heat) for about 5 minutes.

11. Bring to a boil over high heat and steam for about 15 minutes before turning off the heat (depending on the size of the buns). Steam for 3 minutes after turning off the heat.

It is not difficult to make mutton vermicelli stuffed buns, as you can see from the steps described above. Now, you can go to the kitchen and try it. Only after you put in the effort will you discover how delicious this dish is.