Chinese Pork Buns

Ground pork or chicken. Put grounded ginger, pepper, cooking wine, soy sauce, a little sugar, sesame oil, one direction mix until it’s sticky. Put chopped green onion, and ur favorite veggies( some veggies like cabbage, zucchini or green pepper etc need to be put salt, let it sit for about 30 minutes, then rinsed and squeeze water out). Put refrigerator for 20 minutes (Don’t mix with the meat until you are ready to start to wrap the 🥟 ) . When you mix the veggies and meat, put salt and a little oyster sauce. Still one direction to mix it. For the outside, If you make steam style. About 4 Cup flour and about 1.5 cup warm water. 1T yeast. Mix them together until the dough surface is smooth and isn’t sticky. Let it raise up in room temperature about 2 times size big. When you use one finger to stick inside the dough. The dough around hole won’t go back that means the dough is ready. Take out the dough to put on the counter to roll it into a long stick shape. Then cut them into each 40-50g small piece. Roll around, put filling inside . Make the dumplings. Let the dumplings sit for another 30 minutes before you put them in the steamer. Cook for 20 minutes. Turn off heat. Wait for 5 minutes to open the lid If u make boiling style. Use cold water mix the flour without yeast. Make a little harder dough. Let it sit for 30-60 minutes. Then making the skin is as sane as the steam way. But each small dough size is about 20 g. Put filling in.

Good

% Daily Values based on a 2,000 calorie diet