Materials

Flour, yeast, water, bok choy, pork, bone broth, egg

Practice

1.Crust method: Prepare yeast, flour, and container.

2. Add the yeast to 30°-35° water and mix well. (Not too high, fingers into the feel a little warm, suitable for rapid fermentation, too high will be the yeast scalded to death.)

3. The adjusted yeast water, poured into the middle of the flour, with a finger will be the yeast water and flour wrong out of a small sharp corner.

4. Add cold water and flour.

5. Knead until your hands are bare and the bowl is bare.

6. Place the container in a warm place, cover with a saran wrap, and let rise until it doubles in size.

7. Sprinkle a little flour on the board and cut the dough into generally even sized pieces.

8. Roll out the dough into a thin sheet with a thick center and a thin perimeter and set aside.

9. Filling method: chopped vegetables with salt, squeeze out the water.

10. Mince the meat with a knife.

11. Meat with salt, monosodium glutamate, egg bone broth, a little starch stirred vigorously, and then into the green vegetables mixed.

12. Wrap the buns, on the padded wet gauze pot of cold water, steam over high heat for 15 minutes.

Tips

1. It's best to work on a wooden table so the buns don't stick. 2. Make sure to add water slowly and add less at a time. 3. If you like greasy, smooth texture of the filling, the best meat is to choose 3 layers of meat without skin. The best choice is to choose 3 layers of meat without skin. 1. After wrapping, make sure to wake up on the cage drawer for 10 minutes before steaming. 2. Do not lift the lid immediately after steaming, open it after 5 minutes, so that the buns stand up and do not collapse. 3. Big bone soup only add half a spoon at a time, slowly add, add 5-6 times, each time must be stirred until the soup is completely absorbed by the meat.