Steamed Buns Stuffed with Braised Pork

Steamed Buns Stuffed with Braised Pork

　　Ingredients for the braised pork filling:

　　1. Fresh ground pork (you can also slightly boil lean meat, then dice it finely—I prefer a finer texture, so I blend it into a paste);

　　2. Diced yellow onion

　　3. Sweet bean sauce

　　4. Appropriate amounts of chicken bouillon, sugar, and salt

　　Method:

　　1. Heat oil in a pan, and when the oil reaches about 70% heat, add the ground pork and stir-fry until dispersed. Then add the sweet bean sauce, white sugar, a little salt, and a small amount of chicken bouillon, and stir-fry for a while. Then add the diced yellow onion, stir briefly, and set aside;

　　2. Take out the proofed dough, release the air (for detailed dough preparation steps, see the flower roll recipe), roll it into a log, and divide it into small individual dough balls;

　　3. Roll the dough into wrappers, fill them with the prepared filling, seal the edges, place them in a steamer, and steam over high heat after adding cold water. Once the water boils, reduce to medium heat and steam for 10 minutes before removing from the steamer.