Shepherd's Purse and Pork Bun

Prepare one cup of flour (200 grams), add 2 grams of yeast to half a cup of water and stir well.

Put the flour into the glass cup of the Joyoung Dumpling Maker Pro, and add the prepared yeast water.

Press and hold the dough kneading function button, and in about 40 seconds you can knead it into a relatively smooth dough.

Next, make a green dough: after washing the spinach, blanch it in a pot of water, then take the spinach out and rinse it with cold water.

Drain the spinach well, put it into a stainless steel cup, then add a small amount of water and blend into a smooth spinach juice. Add 2 grams of yeast and 1.5 grams of baking soda, and mix evenly. This dough-kneading and meat-grinding machine comes with both a stainless steel cup and a glass cup: one is used for kneading dough, and the other is for grinding meat and vegetables, preventing flavors from mixing.

Put 200 grams of flour into a glass cup, add the spinach juice from the previous step, about 110 grams. Press the dough function button and knead into a smooth dough. It will form a ball in about 40 seconds.

Knead the white and green doughs together, cover with a damp cloth, and ferment at room temperature until doubled in size.

Put the pork and ginger pieces into a stainless steel cup and beat them into pork paste.

Add the blanched and chopped shepherd's purse, then add pepper, dark soy sauce, light soy sauce, and chopped green onions. Next, pour the heated scallion oil over the green onions to release the fragrance. Finally, add an appropriate amount of salt and stir evenly in one direction.

Take out the two colored doughs and roll them into strips, then cut each strip in half lengthwise. Pair the white and green pieces respectively, and roll them into strips again.

Cut the dough into evenly sized pieces, then roll them into round sheets that are thicker in the center and thinner at the edges.

Take a piece of dough and place an appropriate amount of filling in the center.

Wrap it into the shape of a willow leaf.

Line with corn husks and place them in the steamer to rest for about 20 minutes. When you can clearly feel that the buns have increased in size and feel light when held in your hand, you can start cooking. After bringing to a boil over high heat, reduce to medium heat and steam for about 13 minutes.

After the buns are steamed, do not open the lid immediately. Let them sit for 5 minutes before opening the lid. They will be fluffy and soft, and the filling will be very delicious.