​What are the methods for making cowpea bun fillings?

Cowpea is a common bean in our daily life, and it is also common to use cowpea to make buns, but the process is rather complicated and requires patience. The texture of cowpea is relatively crisp, and its taste is sweet. If you use it to make bun fillings, it can make the buns taste richer.

Ingredients: flour, yeast, water

Front leg meat, dried beans, a lot of green onions, a little ginger, a small amount of onions (optional), cooking wine, soy sauce, sesame oil or freshly refined cooked oil, a very small amount of five-spice powder, Sichuan pepper powder, pepper powder, and appropriate amount of salt.

The ratio of 1 pound of flour to 5-6 ounces of water (the water absorption of flour varies, so don’t use a rigid ratio. Generally, the lower the gluten content of the flour, the less water should be added. Try to add the last bit of water slowly)

The flour and yeast should be in the ratio indicated on the back of the yeast package (in summer, if the yeast is not opened and has good activity within the shelf life, you can add it according to the minimum ratio indicated on the instructions)

In terms of the volume of the filling, the ratio of dried beans to meat can be similar (carnivores can adjust it themselves), and there can be more green onions.

Dried beans and fresh meat buns recipe:

1. Mix flour, yeast and water into a smooth dough and let it rise in a warm place until it doubles in size;

2. Cut the pork into pieces and continue to chop it into small pieces. Finally, add some ginger and chop it into minced meat.

3. Wash the dried beans, soak them in water, and chop them together with all the other ingredients;

4. Mix the meat filling, ingredients and seasonings evenly;

5. After the dough has risen, take it out and knead it a bit, let the air out and you can start making dumplings.

6. Take a piece of dough and roll it into thick strips just like making dumplings. Cut it into several dough pieces that are larger than the dumpling skins. Sprinkle dry flour on them and flatten them one by one. Roll them into bun skins that are thick in the middle and thin at the edges. Put the bun stuffing in the center of the skins.

7. Hold the embryo with your left hand and rotate it with your right hand to create folds to seal it;

8. Place the wrapped buns on the cloth and move them into the steamer. Cover and let them rise for at least 15 minutes.

9. If you feel that the second fermentation of the steamed buns is not in place, add cold water to the pot and put it on the steamer (if the second fermentation is fully done, put it in the pot before the water boils);

10. If you are afraid of air leakage, wrap a special towel around the steamer and pot edges to seal them;

11. Steam over medium heat for 15-20 minutes (vegetarian buns and small buns do not need so long);

12. After turning off the heat, cover the dish for 3-5 minutes before opening the lid and eating.