Exclusive Shepherd's Purse Buns

Take an appropriate amount of flour, add yeast and a suitable amount of water, knead evenly, and let it ferment in a warm place for later use.

Remove the roots and wilted leaves from the shepherd's purse, and wash it clean.

Boil a pot of water, and once the water is boiling, add a few drops of oil.

Add shepherd's purse to boiling water and blanch for one to two minutes.

Scoop it out and place it in cold water to cool.

Squeeze out some of the water from the shepherd's purse, leaving a little moisture, not too dry, then cut it into a few pieces and set aside.

Add an appropriate amount of chopped green onions, minced ginger, and other seasonings to the minced meat and mix evenly.

Take two or three eggs and beat them into small pieces. Adding some of the beaten egg to the meat filling can enhance the flavor, but it is optional.

Mix the beaten egg and minced meat evenly.

Add shepherd's purse, and depending on the fat and moisture content of the meat filling, add an appropriate amount of cooked oil.

The mixed filling.

Let the dough rise until it doubles in size, press out the air, knead it into a long strip, and cut it into even portions.

Roll the dough into a sheet that is thick in the middle and thin around the edges.

Add an appropriate amount of filling.

Twist in a circle and pinch together.

Add enough cold water to the steamer and place the buns in for the second proofing.

After proofing, start steaming. Steam for twenty minutes after the water boils, then turn off the heat and let it sit for two minutes before taking it out.

The taste is excellent!