Black whole wheat pork and vegetable buns

Put black whole wheat flour, wheat flour, and dry yeast into a bowl and mix evenly; the ratio of the two flours is not fixed, and you can adjust the amounts as you like.

Pour in room temperature water, stir with chopsticks until it forms flakes, then knead into a dough that is neither soft nor hard, cover with a lid, and place in a warm spot for the basic fermentation;

Any type of green vegetables is fine. I used rapeseed greens and garland chrysanthemum, cleaned thoroughly;

Blanch in boiling water until the color changes, then remove and let cool to hand temperature before chopping.

Prepare minced pork, chopped green onions, and minced ginger;

Pour oil into the wok, stir-fry the minced ginger until fragrant to remove the spiciness, add the minced meat and stir-fry together. After it changes color, sprinkle with salt, light soy sauce, and chopped green onions, mix well, and then turn off the heat.

Put the chopped vegetables into a piece of cheesecloth, squeeze out the excess juice with some force, and mix them together with the minced meat;

Let the dough rise until it doubles in size;

Sprinkle a little flour on the cutting board, knead the dough until smooth, roll it into a long strip, cut it into evenly sized portions, and roll each into a round wrapper that is slightly thicker in the center and thinner at the edges;

Take an appropriate amount of filling and place it on the round wrapper;

Make the buns that Cheng likes;

Place them in the steamer, and lightly brush the steamer tray or mat with some vegetable oil, so that the buns can be easily removed without breaking the bottom when lifting the lid;

Steam the raw dough when it is slightly larger than before and has a smooth surface. After turning the heat to high and generating steam, steam for about 15 minutes, then let it sit for 5 minutes before taking it out.

Black whole wheat pork and vegetable buns, soft and fluffy, so fragrant!