荠菜鲜肉生煎包Pan Fried Shepherd’s Purse and Meat Buns

【Pan Fried Shepherd’s Purse and Meat Buns】
by MaomaoMom

Shepherd’s Purse is spring time vegetable loved by many Chinese. Although I cannot get fresh Shepherd’s Purse here, but I bought a package of frozen one and made this pan fried buns, very delicious.

Meal type: appetizer, breakfast, dinner
Prepare time: 45 minutes
Cook time: 3×10=30 minutes
Stand time: 2 hours
Level: medium
Serves: 28 servings

Ingredients:

Leavened dough:
1) 4 cups unsifted all purpose flour (not sifted, 640g), 2 tsp baking powder;
2) 1.75 cups lukewarm water (420g), 1/2 tsp sugar, 2.5 tsp fast rising yeast, mix well and stand for 10 minutes;
3) 1 tsp avocado oil oil or other cooking oil;

Filling:
4) 500g extra lean ground pork;
5) 1 package frezon Shepherd’s Purse (250g);
6) 4 stalks green onion finely chopped, 2 tsp freshly minced ginger, 1.25 tsp salt, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp premium soy sauce, 1 tbsp corn starch, 1/2 tsp chicken broth mix, 1/3 tsp thirteen spice powder or ground white pepper, 2 tbsp sesame oil; cold water 3-5 tbsp, add as needed;
Others:
7) 3×1 tbsp avocado oil;
8) 3×3/4 cup water.
Yield: 28 steamed buns.

Directions:
1. Dough: Measure flour and baking powder in a medium bowl and combine well. Mix all ingredients of Ingredient 2) in a bowl and let stand for 10 minutes. Pour the yeast water mixture into the flour bowl, and combine to form dough. Add 1 tsp corn oil, and knead for a minute (Picture 1). Cover with a damp cloth and set aside in a warm place until it doubles in volume.
2: Filling: Thaw frezon Shepherd’s Purse ahead of time, place in a medium size bowl (Picture 2). Combine all ingredients of Ingredient 4) to 6) in the same bowl (Picture 3) and stir in one direction for 3 minutes with a wooden spoon until the mixture is sticky (Picture 4). Cover with food wrap and place in the fridge while waiting for the dough to rise.

3. Gently knead dough a few times then divide into 2 equal portions. Shape each into a 2-cm diameter log and cut into 14 discs. Press down each disc and roll out into a 10 cm wrapper. Place 2 tbsp filling in the middle of a wrapper (Picture 5). Fold up along the edge to form pleats and pinch together to form a bun (Picture 6). Repeat to finish the rest of dough and filling.
Check the following video for how to make Bao Zi:

4: Place 8-12 buns inside a non-stick sauté pan (Picture 7), spread with 1 tbsp oil or a baking pan lined with parchment paper. Let them stand inside an oven for 45-75 minutes until volume increases by 50%.
5: Add about 3/4 cup of cold water to the pan. Cover the lid (Picture 8) and bring to a boil over high heat. Keep an eye and when water almost evaporates, reduce to medium heat and cook for another 3 minutes. Then reduce to low heat and cook for 2 minutes. Remove from heat, wait for 2 minutes before open the lid. Transfer to a serving plate. Yummy!!.

Tips: Buns can be stored in an airtight container in freezer for up to 4 months. Reheat in microwave before serving.

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