Q: Can I replace shepherd’s purse with another vegetable?
A: Yes, you can use spinach or Chinese chives as alternatives.
Q: Is it necessary to let the dough rest?
A: Yes, resting the dough allows the gluten to relax and makes the buns fluffier.
Q: How long should I steam the buns?
A: Steam the buns for 20 minutes on high heat, then wait 3 minutes before opening the lid.
Shepherd's Purse Pork Buns
Notes
Ingredients:
- 500g flour
- 260g warm water
- 1g salt
- 5g dry yeast
- 400g fresh shepherd's purse
- 250g ground pork
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon five-spice powder
- 3g salt
- 1 tablespoon cornstarch
- A pinch of chicken essence
- 5ml sesame oil
- Dissolve yeast in 35°C water, add to flour and salt, mix with chopsticks until flaky, then knead into a dough. Cover with plastic wrap and let it rest for 15 minutes.
- Grind pork if not already minced. Mix with all seasonings except sesame oil, adding water in 2-3 increments. Blanch shepherd's purse, cool in water, drain, chop, and mix into pork filling. Add extra salt if needed, then blend in sesame oil.
- Cut the rested dough into equal portions and flatten each.
- Roll out each piece into a circle with a thicker center and thinner edges.
- Place an appropriate amount of filling on each dough circle.
- Fold and shape into buns.
- Place the buns in a steamer, let them rise for about 1 hour, then steam on high heat for 20 minutes. Turn off the heat and wait for 3 minutes before uncovering.
- Calories: Approx. 200-250 per bun
- Protein: High in pork and shepherd's purse
- Fiber: Present in shepherd's purse
- Carbohydrates: High due to the flour
