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Steamed Bun with Preserved Mustard Greens and Fresh Pork
Yeast dough pockets stuffed with savory preserved mustard greens and fresh pork, pressed flat, sesame-crusted and baked into crisp, aromatic flatbreads.
Instructions
- 1
Soak the dried mustard greens for 1 hour.
- 2
Add all the seasonings to the minced meat.
- 3
Add preserved mustard greens.
- 4
Mix evenly.
- 5
Mix flour, water, and yeast and ferment until it doubles in size.
- 6
Divide the dough and filling into 5 portions for making.
- 7
Looks well wrapped.
- 8
Flatten it and press on the sesame seeds.
- 9
Bake at ℃ for 15 minutes.
- 10
Off the stove.
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Ingredients
Main Ingredients
- Preserved mustard greens50 g
- Minced meat200 g
- face250 g
- Water140 g
- Yeast5 g
- Egg1 piece
- Sesamea pinch
- Thirteen Spices1 spoon
- Sichuan pepper water50 g
Auxiliary Ingredients
- minced gingera pinch
- scallion4 pieces
Seasonings
- Starch1 spoon
- Sesame oil1 spoon
- Olive oil1 spoon
- light soy sauce1 spoon
- Oil consumption1 spoon
- Sugara pinch
- dark soy saucea pinch