Steam the meat buns for about 15-30 minutes.

Pork stuffed buns are a popular traditional Chinese snack famous for their delicious meat filling and soft dough. Steaming meat stuffed buns takes a certain amount of time. Generally speaking, after the water in the steamer is boiled, put the buns into the steamer and steam for about 15-30 minutes. The steaming time depends on factors such as the size of the buns, the type of meat filling, and the power of the steamer.

If the buns are large or the meat filling is difficult to cook, the steaming time needs to be extended appropriately. If the steaming time is too short, the meat filling may not be fully cooked, affecting the taste and health; if the steaming time is too long, the dough of the bun may become too dry, affecting the taste. It should be noted that the water in the steamer must be boiled before adding the buns, otherwise it will affect the fermentation and taste of the buns.

Tips for making steamed buns

1. Fermentation of the dough: The key to making steamed buns is the fermentation of the dough. First, mix the flour and water to form a dough, and then add an appropriate amount of yeast or yeast. Powder for fermentation. The fermentation time should be adjusted according to the weather temperature. It generally takes 1-2 hours in a warm environment, while it may take longer in a cold environment.

2. Preparation of fillings: The fillings of steamed buns can be selected according to personal taste. Common ones include pork, beef, chicken, shrimp, etc. When preparing the filling, the meat is cut into fine cubes and then marinated with seasonings for a period of time to add texture and flavor. At the same time, vegetables and spices can be added to enhance the flavor of the filling.

3. Making steamed buns: Knead the fermented dough into long strips, then cut into small pieces. Roll the small piece into a round thin crust, add an appropriate amount of filling, then wrap the crust around the filling and pinch the opening tightly. When making buns, pay attention to sealing them firmly to prevent fillings from spilling out.