steamed stuffed bun

Method

1. 01

   Step 1

   Prepare an appropriate amount of dried cowpeas and wash them clean.

   

2. 02

   Step 2

   Prepare a piece of pork belly, clean it and remove the skin.

   

3. 03

   Step 3

   Cut the meat into small cubes about five millimeters in size.

   

4. 04

   Step 4

   Add an appropriate amount of water to a pot, put the dried cowpeas into the pot, heat over medium heat, turn off the heat after the water boils, and continue to soak 30 minutes.

   

5. 05

   Step 5

   Remove the cowpeas from the water and wash them thoroughly.

   

6. 06

   Step 6

   Finely chop the cowpeas.

   

7. 07

   Step 7

   Cut the chili peppers into small pieces, and mince the scallions and ginger.

   

8. 08

   Step 8

   Pour an appropriate amount of oil into the pot (twice the amount you would normally use for stir-frying) and heat it over low heat.

   

9. 09

   Step 9

   Add scallions, ginger, chili peppers, and Sichuan peppercorns to the pot and stir-fry until fragrant.

   

10. 10

    Step 10

    Then pour the meat into the pot and continue to stir-fry.

    

11. 11

    Step 11

    Sauté the pork until the lard is rendered and the pork changes color, then season it.

    

12. 12

    Step 12

    Add one spoonful of salt, one spoonful of chicken bouillon, three spoonfuls of dark soy sauce, three spoonfuls of light soy sauce, and one spoonful of oyster sauce, and continue to stir-fry.

    

13. 13

    Step 13

    Add the dried cowpeas to the pot and continue stir-frying.

    

14. 14

    Step 14

    Add two tablespoons of salt, one tablespoon of chicken bouillon powder, and one tablespoon of MSG to taste, then stir-fry for two minutes.

    

15. 15

    Step 15

    Once the minced meat is scooped out and placed into a container, you can start making steamed buns.

    

16. 16

    Step 16

    Take out the risen dough, knead it well, and cut it into even small pieces.

    

17. 17

    Step 17

    Then, after kneading each dough ball several times, flatten it.

    

18. 18

    Step 18

    Roll the dough into a dumpling wrapper that is thicker in the middle and thinner at the edges.

    

19. 19

    Step 19

    Place the meat filling in the middle of the bun.

    

20. 20

    Step 20

    Hold the bottom of the bun with one hand and use the other hand to gradually seal the opening.

    

21. 21

    Step 21

    Place the wrapped buns on the cutting board and let them ferment for another 20 minutes or so.

    

22. 22

    Step 22

    Add an appropriate amount of water to the pot and bring it to a boil. Place a damp steaming cloth in the steamer and then arrange the buns evenly.

    

23. 23

    Step 23

    Steam for 15 minutes and it's ready to serve.

    

24. 24

    Step 24

    Finished product image