Shepherd's purse and pork stuffed bun

Name: Shepherd's purse and pork stuffed bun
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: to taste Shepherd's purse; to taste meat; to taste Flour; to taste Yeast; to taste Salt; to taste cooking wine; to taste light soy sauce; to taste Oyster sauce

Classic steamed pork buns filled with spring shepherd's purse and minced pork seasoned with oyster sauce and soy, balanced on a pillowy yeast dough for juicy, herb-fresh bites.

1 hrNewMedium Staple Food Steam Savory

Instructions

1
Wash the meat and put it into a meat grinder to grind into minced meat.
2
Add oyster sauce, light soy sauce, cooking wine, and salt to the minced meat and mix well.
3
Wash the shepherd's purse and chop it finely.
4
Add the chopped shepherd's purse.
5
The filling for the buns is ready.
6
Add yeast water to the flour, stir it first, then knead it into a dough.
7
Cover the kneaded dough with a damp cloth and let it ferment until it doubles in size.
8
The dough has finished fermenting.
9
Knead the fermented dough to release the gas evenly.
10
Cut into small doses.
11
Roll the dough thin.
12
Wrap in the filling.
13
The wrapped buns should rest for fifteen minutes.
14
Steam the proofed buns in the steamer.
15
Steam for about fifteen minutes after the water boils, then turn off the heat and let it sit for three to four minutes before opening the lid.
16
Finished buns.