The recipe for celery and pork filled buns

Health benefits

Celery: Pinggan

Onions: Insecticidal

Pepper powder: nourishing blood, protecting teeth, and protecting bones

Ingredients

500 grams of flour

Angel Yeast 5g

400g pork filling

500g celery

1/2 onion

Fresh ginger in moderation

Appropriate amount of vegetable oil

Oyster sauce in moderation

Pepper powder in moderation

5 grams of baking powder

The recipe for celery and pork filled buns

1. Noodles: Mix 500 grams of flour with 5 grams of baking powder, dissolve 5 grams of Angel yeast in 45 degree hot water and pour it into the dough. Add an appropriate amount of hot water to make the dough (not touching hands is better). Cover the prepared dough and let it ferment (the fermentation time varies depending on the temperature). Once the dough is fermented by about 1.5-2 times, it can be made.

2. Filling preparation: Chop pork, celery, and onions, and chop ginger into foam for later use. Add chopped pork to seasoning and mix well. Then, add celery and onions and mix well (preferably like kneading noodles, do not stir in one direction, as the filling will be very hard when mixed).

3. Once the dough has fermented, take it out of the container and place it on a cutting board, cutting it open in the middle.

4. Twist it into a strip and make it into a dosage form. (The size is up to you) Press the knife edge downward to flatten it.

5. Roll the dough into a slightly thicker point in the middle.

6. Place the mixed filling in the center of the dough.

7. Start pinching and folding from one end until it fits together.

8. Arrange the buns evenly in the pot, leaving gaps between the buns.

9. Sit in a pot with cold water, cover the pot with a lid, bring the water to a boil, and steam over high heat for about fifteen minutes.

10. After steaming, take it out and put it on a plate.

11. It can also be made into water fried buns (the same method as before). Heat the pot and add an appropriate amount of vegetable oil. Place the wrapped buns evenly in a flat bottomed pan (the buns can be relatively small for easy ripening). Fry over medium heat. When the bottom of the buns turns slightly yellow, add cold water and water to about half of the buns. Cover the pot lid until the pot makes a sizzling sound, and the buns are ready. Pick them up and place them on a plate.

12. The fried buns are like this, they taste good

It's very fragrant.

Tips

1. After washing the celery, scald it with hot water and supercooled water (be careful not to scald it for too long as the celery will turn yellow).

2. Use your hands to grab the excess water from the celery that has been supercooled, then cut it into small pieces and put it directly into the pork filling. This way, the steamed bun filling is more watery and will be moist and not dry when eaten.

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