Rye Pork Buns
Notes
Ingredients:
- Pork mince: 500g
- Green onion: 1/2
- Chinese cabbage: 1/4 head
- Salt (for cabbage marination): 5g
- Seasoning for Pork Filling:
- Tai Tai Le Banquet Cooking Wine: 20g
- Tai Tai Le Fresh Scallop Sauce: 20g
- Tai Tai Le Reduced Salt Oyster Sauce: 20g
- Tai Tai Le Chicken Sauce: 20g
- Cornstarch: 10g
- Sichuan peppercorn oil: 20g
- Dough Ingredients:
- All-purpose flour: 300g
- Rye flour: 200g
- Fresh yeast: 12.5g
- Eggs: 2
- Honey: 20g
- Salt: 4g
- Lard: 30g
- Water: as needed
- Chop the Chinese cabbage into 1/4 size, wash and mince it.
- Marinate the cabbage with salt, then squeeze out excess water.
- Prepare the pork mince.
- Add all the seasoning ingredients to the pork.
- Add minced green onion to the pork mixture.
- Mix until the filling becomes sticky.
- Add the marinated cabbage to the pork mixture.
- Mix well and refrigerate.
- In a mixing bowl, combine all-purpose flour, rye flour, fresh yeast, and eggs.
- Add honey, salt, lard, and water (gradually) to the mixture.
- Stir with chopsticks until the mixture forms a flaky texture.
- Knead until smooth and let it ferment in a warm place for about an hour.
- After fermentation (dough should double in size), punch down to release gas.
- Roll the dough into a log and cut into equal portions.
- Flatten each portion.
- Take out the refrigerated pork filling.
- Roll each dough portion into a thin circle with thicker center, add filling in the middle.
- Shape as desired.
- Place in a steamer and steam over low heat for 13-15 minutes after the water boils (adjust time based on the size of the buns).
- Leave in the steamer for a few minutes after turning off the heat.
- Enjoy while hot for the best taste.
- Even if they don't look perfect, they taste great!
- Calories: Varies based on the size of the bun and ingredients used.
- Rich in carbohydrates from the flour and sugars.
- Protein from pork and eggs.
- Dietary fiber from rye flour.
- Contains essential vitamins and minerals from green onions and Chinese cabbage.