How to make shepherd's purse and meat stuffed buns

During the holidays, I believe everyone will go back to visit their elderly parents. This is a sign of care and filial piety. There are many ways to honor your parents, the best one is to accompany them quietly and cook something delicious for them yourself. Next, let me take you to learn about shepherd's purse meat stuffing buns.

1. Put flour, sugar and salt in the container

2. Stir well and add water

3. Knead into a ball

4. Let it ferment until it doubles in size. It is cold in winter, so you can put it in a warm place. At the current room temperature of about 10 degrees, the fermentation time will be one and a half hours. The way to judge whether the dough is fermented is to press the dough with your fingers. If the dough does not rebound, it means it has been fermented.

5. Knead the dough again to remove the gas inside until the dough is very smooth

6. Pinch the dough into small pieces, each weighing about 30 grams, a total of 16 pieces, cover with plastic wrap and let it rest for about 15 minutes

7. At this time, you can clean the shepherd's purse

8. Cut the pork with fat into small pieces and mince it

9. Blanch the shepherd's purse, rinse with cold water, squeeze out the water and chop

10. Add to the minced meat and continue to chop evenly

11. Put the filling into a bowl and add light soy sauce, dark soy sauce, cooking wine, salt and a little sugar to season

12. Slowly add half a bowl of water

13. Stir the meat filling in one direction. Don't stir too much. If the meat filling is too thin, you can't wrap it. If you find that you have added too much water, you can only choose to refrigerate the meat filling to let it solidify. If you want to speed it up, freeze it for half an hour. At that time, the meat filling is not frozen, but it is not so thin.

14. Roll the small dough into a round shape

15. Press it flat and use a rolling pin to roll it into a dough skin. It should be thick in the middle and thin around the edges. This way, the skin can hold more stuffing.

16. Add minced meat

17. Wrap it up and close the mouth. You can tighten it completely with your hands, or you can leave a small hole.

18. Apply some oil on the steaming rack and put the buns on it. The steamer usually has two layers, put eight buns on each layer, and start the second fermentation. Put cold water in the steamer and heat it for 2 minutes. Turn off the heat and feel the water with your hand. If it is too hot, add some cold water, otherwise the yeast will be scalded to death. Put the steaming rack on the steamer, cover it with a lid, and start the second fermentation. It usually takes about 45 minutes.

Today’s introduction to shepherd’s purse and meat dumplings ends here. Have you learned it? In fact, the method is simple, you might as well try it yourself.