How to make beef and celery buns

Office workers can only buy breakfast on the way when they are rushing to catch the bus every morning. The most convenient and quickest way is to buy some buns and soy milk. Even if they eat all kinds of buns every day, what they miss most are the buns made by their mother at home. When I work outside, I don’t have much time to do it myself, and I don’t know how to do it myself. This article introduces the detailed method of making beef and celery buns. If you want to learn, you can take a look.

Ingredients: Main ingredients: celery, beef, five-spice powder, soy sauce, broth essence (or chicken essence is also OK), salt, peanut oil.

1. Let the dough rise. Whether making steamed buns or most other pasta dishes, leavening the dough is the basis of production.

Use warm water at about 30℃, add yeast powder according to the proportion in the instructions and dissolve it evenly, knead it with flour, and the kneaded dough should be of moderate softness;

Tips: The time required to ferment flour should be determined according to the room temperature. It takes longer in winter than in summer. Generally, the dough can be fermented to twice its original size. During the fermentation process, you can knead the dough evenly again, so that the dough will be more uniform and smooth.

2. The filling for steamed buns is usually prepared before kneading the dough, and seasonings such as salt and soy sauce are added after kneading.

The filling of celery and beef buns is also very simple: first wash the celery, cut it into small cubes and set aside, cut the beef into small cubes and then chop it finely. While chopping the meat, add celery and scallion (one piece) and chop together. The ratio of celery to beef can be 1:1 (half celery and half meat) or 1:2 (less celery and more meat, so the stuffing is easier to form a ball). After the vegetables and meat are finely chopped, add appropriate amount of peanut oil, soup stock (or chicken essence), salt, five-spice powder, and a small amount of soy sauce, mix well and set aside.

3. Knead the dough. Pinch the fermented dough into several balls. The size depends on your steamer at home, but it doesn’t need to be too big.

4. After kneading each dough evenly, use a rolling pin to roll it into a bun skin, place it in the palm of your hand, sink your palm down, let the center of the bun skin sink, put in an appropriate amount of vegetable filling, press it slightly, and start pinching the folds!

5. The next step is easy. Steamed buns.

After wrapping the celery and beef buns, put them into the steamer, cover and let them rest for about 15 to 20 minutes (depending on the seasonal temperature, if the weather is cold, they can be rested for 20 minutes or a little longer).

After it has risen, add cold water into the pot (you can add rice to make rice porridge~~~), and after the pot boils, continue to cook on medium heat for about 25 minutes (increase or extend the time appropriately depending on the size of the dumplings).