Anshun Pofsubao

Anshun Pofsubao

　　Ingredients: 1000g flour, 150g fermented dough, 150g lard, an appropriate amount of cooked flour, alkaline water, warm water, etc. Seasonings: 500g pork loin, cooking wine, salt, soy sauce, sugar, MSG, pepper, minced ginger, chopped scallions, bone broth, etc. Preparation Method: Steaming. Chop the pork loin into mince, mix with seasonings, and slowly add bone broth. Stir vigorously until it becomes sticky to form a savory pork filling. Dissolve the fermented dough in warm water, add flour, and knead into a slightly soft dough. After fermentation, add alkaline water and knead evenly. Then roll out the fermented dough into a sheet, brush with lard, sprinkle a little cooked flour, roll it into a long strip, divide into 85g pieces, press each piece with your palm into a round wrapper that is thick in the middle and thin at the edges. Wrap in 35g of filling, pleat and seal the edges to form the raw bun. Steam in a steamer over high heat for about 10 minutes until done. Flavor Profile: The buns are soft and fluffy, with a tender filling that is savory and delicious. Due to the layered texture inside, they are called “pofsu” (layered crisp), and are a famous snack in the Anshun region. Technical Tips: The bun closure should be tight. When adding the filling, pour the broth in several times and stir until no water separates out. (Anshun)