Shandong-style large steamed buns with meat chunks

Method

1. 01

   Step 1

   First, add a packet of yeast to 270 grams of water and a small spoonful of sugar. If you have lard, adding a large spoonful will make it even better.

   

2. 02

   Step 2

   Then add 500 grams of flour.

   

3. 03

   Step 3

   First, let it stand in a flocculent state for twenty minutes.

   

4. 04

   Step 4

   After absorbing plenty of water, it is very easy to knead, cover, and place in a warm place to ferment.

   

5. 05

   Step 5

   Ferment until it doubles in size.

   

6. 06

   Step 6

   Add a little baking soda and continue kneading until smooth. Roll into a ball and let rest for ten minutes.

   

7. 07

   Step 7

   For the filling, I chose pork rump for this fermentation process.

   

8. 08

   Step 8

   Cut the lean meat into small cubes about one centimeter square, and the fatty meat into even smaller pieces. Of course, this varies from person to person; if you like it fatty, add more.

   

9. 09

   Step 9

   Finely chop all the scallions and ginger.

   

10. 10

    Step 10

    Put pork, scallions, ginger, chicken bouillon, thirteen-spice powder, sugar, and salt all in a large bowl.

    

11. 11

    Step 11

    Add cooking wine, oyster sauce, dark soy sauce, and corn oil evenly.

    

12. 12

    Step 12

    Mix well and marinate for half an hour

    

13. 13

    Step 13

    The green beans paired with the meat chunks are the king beans; they're easier to cut and don't have any stringy parts, making them suitable for fillings. Trim off the ends.

    

14. 14

    Step 14

    Clean

    

15. 15

    Step 15

    Blanch in water for two minutes

    

16. 16

    Step 16

    Rinse with cold water again

    

17. 17

    Step 17

    Drain and cut into small pieces

    

18. 18

    Step 18

    Place in the marinated meat pieces

    

19. 19

    Step 19

    Once mixed well, you can open the package.

    

20. 20

    Step 20

    Roll out the risen dough into dumpling wrappers that fit your family's needs.

    

21. 21

    Step 21

    Add an appropriate amount of filling

    

22. 22

    Step 22

    The way you wrap it is too ordinary; you need to keep practicing.

    

23. 23

    Step 23

    After wrapping all the fillings, place them in a steamer and let them rise for ten minutes, then steam for twelve minutes. First, use low heat until the water boils, then turn up the heat.

    

24. 24

    Step 24

    Does anyone else, like me, love the part where the meat juices soak into the skin...?

    

25. 25

    Step 25

    It smells so good... I'm speechless.