Leeks and pork dumplings

Main ingredients

500g flour 300g meat filling

Leeks 400g

Lee and pork dumplings step by step

1.? Crust: Add 1 tsp sugar to 270g water and stir to dissolve, then sprinkle with 4g yeast, let it rest for 10 minutes, slowly pour it into 500g flour, knead until smooth and ferment for 1-2 hours.

2. Add 1 tsp ginger paste, 1 tbsp light soy sauce, 6g salt, 1/2 tsp sugar, 1 tsp oyster sauce, 1 tbsp cooking wine, 1 tsp dark soy sauce, a little white pepper and five-spice powder to 300g meat mixture, stir until sticky, sprinkle 1 tbsp finely chopped green onion, mix in 2 tbsp sesame oil, and finally beat in 75ml water in 3 batches, and then mix in chopped chives before wrapping.

3. Knead the dough twice to get the air out, divide into 12 equal parts, flatten it, roll it into a dough slightly bigger than your palm and wrap it into buns.

4. When the bun head is obviously bigger, turn on the heat, water boiling and then steam for 15 minutes, turn off the heat and wait 3 minutes and then open the lid can be