How to make vermicelli meat buns?

If you combine vermicelli and minced meat, and then put the meat filling into the buns to make an even round shape, the texture will be more chewy because of the presence of vermicelli. The preparation of vermicelli meat buns requires some experience, because the production of flour requires multiple steps.

Ingredients: 500g carrots, 1 handful of vermicelli, 3 eggs, 50g dried shrimps, some mushrooms, 500g flour, 1 teaspoon yeast, some chopped green onions, some sesame oil, some salt, some chicken essence

Production steps

1. Beat the eggs, put them into a frying pan and fry until they are finely chopped. Set aside.

2. Heat oil in a pan and fry the dried shrimps until fragrant. Turn off the heat, add chopped green onions and serve.

3. Add oil to the pan and stir-fry the chopped carrots until soft, turn off the heat and add the chopped mushrooms.

4. Add the softened and chopped vermicelli.

5. Add the fried shrimp and eggs into the carrot vermicelli filling.

6. Add appropriate amount of salt, chicken essence and sesame oil and mix well.

7. Add yeast powder to flour with warm water, knead into dough and let it ferment until it is twice as large.

8. Degas the fermented dough and add sugar for 15 minutes.

9. Divide the dough into small balls of even size. Roll it into a pancake that is thick in the middle and thin on the outside.

10. Add the filling, support the dough with your thumb, and use your index finger to evenly fold the dough.

11. Shape into buns and let them rest for another 15 minutes.

12. Put water in the steamer and bring it to a boil. Put the steamed buns on the steamer and steam for 15 minutes. Turn off the heat and steam for 5 minutes.