Pork and lotus root buns

Method

1. 01

   Step 1

   Mince pork with scallions and ginger.

   

2. 02

   Step 2

   Place in a bowl, add peanut oil, Sichuan peppercorn powder, light soy sauce, and dark soy sauce, and mix well.

   

3. 03

   Step 3

   Peel and wash the lotus root, grate it into shreds, and then chop it into filling.

   

4. 04

   Step 4

   Add to the minced meat and mix well.

   

5. 05

   Step 5

   Dissolve the baking powder in warm water, then gradually add it to the flour in small amounts, kneading until a dough forms. Let it rise in a warm place until it doubles in size. To test if it's ready, poke a hole in the dough with a floured finger; if the hole doesn't spring back or collapse, it's a good sign.

   

6. 06

   Step 6

   The internal structure is honeycomb-like

   

7. 07

   Step 7

   Knead the dough by hand for a while longer until no large air bubbles are visible when cut open.

   

8. 08

   Step 8

   Roll into a long strip

   

9. 09

   Step 9

   Pinch off small pieces of dough, sprinkle with a little dry flour, and flatten them.

   

10. 10

    Step 10

    Roll out into dumpling wrappers

    

11. 11

    Step 11

    Add an appropriate amount of filling

    

12. 12

    Step 12

    For those who don't know how to pinch the dough into pleats, you can ask me to make a short video.

    

13. 13

    Step 13

    Let the wrapped buns rest 20 minutes.

    

14. 14

    Step 14

    Add cold water to the pot, and brush a little oil on the steamer rack.

    

15. 15

    Step 15

    Place the buns in the steamer, leaving space between them, and steam over medium-high heat for 15 minutes. After turning off the heat, let them sit for another 5 minutes.

    

16. 16

    Step 16

    The delicious pork and lotus root buns are ready!