Beef buns

Ingredients

250 ??grams of dough, 180 grams of filling, 50 grams of skin jelly, 1/2 tsp of sesame oil, 50 grams of chopped green onion

Method 1. Cut the braised beef tendon into cubes of about 0.6 cm and set aside.

2. Take a wok, heat it up, add the braised beef tendon cubes from Step 1, then add a little water (in addition to the amount), skin jelly, and sesame oil, bring to a boil over low heat and cook evenly. After the ingredients are cooked evenly, take out the ingredients, let them cool, and then put them in the refrigerator for later use.

3. Roll the dough into a long round shape, then cut it into eight equal parts, then flatten it on the cut surface, and use a pin to roll out a dough with a diameter of about 9 cm and a slightly thicker middle.

4. Take the dough from Step 3, wrap it with an appropriate amount of the filling ingredients from Step 2, then add an appropriate amount of chopped green onion, pull the outer edge to the center and pinch out a crease, using the center point as the benchmark. Pull up the skin in order in the counter-clockwise direction and pinch it to make creases. Finally, turn the closing edge slightly in the counter-clockwise direction and pinch it tightly. Place on the steaming paper and let the buns rest for about 20 to 30 minutes.

5. Put the buns from step 4 into the steamer, steam over high heat for about 8 to 10 minutes, then turn off the heat and simmer for about 2 minutes to complete.