Honey-glazed meat buns

Method

1. 01

   Step 1

   Remove the skin from the pork belly and cut it into chunks.

   

2. 02

   Step 2

   Add the three sauces to the chopped meat and mix.

   

3. 03

   Step 3

   Marinate for at least 30 minutes.

   

4. 04

   Step 4

   Heat oil in a wok, sauté ginger and chopped scallions until fragrant, then stir-fry the marinated meat 5 minutes until 8 cooked, remove and let cool.

   

5. 05

   Step 5

   After the meat has cooled, chop it into small pieces with a knife, not so small that it loses its chewiness. Add the remaining seasonings and mix (dark soy sauce, thirteen-spice powder, MSG, sugar, and pepper), then refrigerate for at least 30 minutes; do not freeze. Sprinkle with chopped green onions before wrapping the filling. (Refrigerated filling is easier to wrap.)

   

6. 06

   Step 6

   To make the dumpling dough: Prepare 260 water, 500 flour ( 2 parts low-gluten to 8 parts high-gluten), 20 lard, 5 Angel yeast, 6 baking powder, and 10 sugar. Knead the dough in a container and let it rise until doubled in size. Take 12 15 dough to make one dumpling.

   

7. 07

   Step 7

   Once the buns are wrapped, place them in a steamer for a second proofing 20 minutes, then steam over high heat for 10 15 . (You can search for bun-making videos online!)

   

8. 08

   Step 8

   The steamed buns are done!