Pork and Scallion Buns Recipe

Pork and green onion buns are a common way of making buns, especially in the northern region, and are popular among many people. Adding green onions to the pork filling can enhance the flavor and increase appetite. In addition to fermenting the flour in advance, you need to prepare an appropriate amount of pork belly and more Shandong green onions, and then prepare the filling, which can be used to make pork and green onion buns.

Pork and Scallion Buns Recipe

Main ingredients: 400g flour, 250g pork (fat and lean) Accessories: 120g green onion, 3g yeast (dry) Seasoning: 4g salt, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 200g water, 80g broth, 1 teaspoon pepper powder, 1 teaspoon ginger powder, half a spoon of sugar, 2 spoons of vegetable oil

1. Chop the pork into minced meat, add cooking wine, soy sauce, and oyster sauce, mix well, then add broth or water in batches and beat in one direction until no more water can be seen. 2. Add pepper powder, ginger powder, salt and sugar to the minced meat, and continue to beat in the original direction.

3. The meat filling will be a little thin and not easy to wrap. You can cover it and put it in the refrigerator for a longer time. After the meat filling solidifies, it will be easy to wrap. 4. Before wrapping, add chopped green onions, and then add cooking oil and sesame oil and mix well.

5. Take 300 grams of flour, add yeast and warm water to make dough. I used the dough made by bread machine, but it is the same if you knead it by hand. Just knead it into a smooth dough, and then ferment it to twice its size. Because a lot of water is added, the dough is very soft. 6. Then pour 100 grams of dry flour into the fermented dough, knead all the dry flour into the fermented dough to make a smooth dough, and then cover it with sugar for 10 minutes.

7. Roll the dough into long strips and cut into small pieces. 8. Flatten the small pieces and roll them into a thick skin with thin sides. Do not roll the skin too thin, otherwise the steamed skin will not be soft. Put the skin in your hand and add the appropriate amount of stuffing.

9. Pinch the folds in a circle to make the buns round, and pinch the top and each fold of the buns again to make a round-mouthed bun.

10. Put clean water in the steamer, put in a steamer with a layer of oil, and then put in the raw buns, leaving some space between the buns. Cover the pot and put it in a warm place to let the sugar rise again for 20 minutes, then steam over medium-high heat for 15-20 minutes, turn off the heat, open the lid and take out.

1. Filling 1. Processing of green onions: 500g green onions, one spoon of salt a. Wash and cut the green onions into small pieces and put them into a bowl; b. Add a spoonful of salt, mix well and let stand for 10 minutes; c. Rub the green onions with your hands; 2. Preparation of scallion and ginger water: 20g scallion, ginger, 200g water (to remove the fishy smell of pork). Crush the scallion and ginger, put them into a container, add water, rub them with your hands to dissolve the scallion and ginger juice in the water, filter out the scallion and ginger to make the scallion and ginger water. 3. Processing of fresh meat: 200g fresh meat, soy sauce, salt, some sugar a. Mince the meat, add soy sauce, salt and sugar according to your taste and mix well; b. Pour 1/3 of the onion and ginger water into the meat and stir in the same direction; c. Add the remaining scallion and ginger water in two more batches to make the meat filling firm. 4. Mix the scallion filling and fresh meat filling evenly to make pork and scallion filling.