Pork buns, 豬肉包

An abbreviated look at the pork bun-making process

Mama Liu says, "There's only water in the steamer! What happened to the buns??" Apparently, I forgot to put them in the steamer and only started the timer. This post features special guests Mama Peng and Papa Peng. 

For a more in-depth recipe that includes the dough-making process, see
https://www.fuzhoufood.com/p/buns-original-pork-scallion

Ingredients

• cabbage

• pork (self-grounded)

• green scallions

• flour

• water

• yeast

• milk

• salt

• white pepper powder

• white sesame oil

• soy sauce

Clean and chop up the cabbage and green scallions.

Mix it with the ground meat. Add white sesame oil, salt, soy sauce, and white pepper powder.

Mix flour, water, yeast, and milk to make the dough. Cut up the dough and roll it out.

Scoop some meat into the wrapper and fold it into a bun. Here’s a finished folded product.

 Place them in the steamer.

Steam on high for ~ 13 min. w00t w00t.