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Pork and Dried Zucchini Steamed Buns
I used zucchini dried by a friend to make these whole-wheat steamed buns – they’re absolutely delicious! A delicious Pork and Dried Zucchini Steamed Buns recipe.
- Prep
- 36m
- Cook
- 1h
- Total
- 1h 36m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Pork and Dried Zucchini Steamed Buns
| Ingredient | Amount |
|---|---|
| scallion | ½ |
| ginger | 15 as needed |
| Shaoxing wine | a splash |
| soy sauce | to taste |
| ground pork | 500 as needed |
| dried zucchini | 250 as needed |
| Sichuan pepper oil | 50 as needed |
| salt | to taste |
- scallion½
- ginger15 as needed
- Shaoxing winea splash
- soy sauceto taste
- ground pork500 as needed
- dried zucchini250 as needed
- Sichuan pepper oil50 as needed
- saltto taste
Cooking StepsHow to cook Pork and Dried Zucchini Steamed Buns step by step
-
Step 1Prepare the filling: soak the dried zucchini until rehydrated, then squeeze out excess water and chop finely. Mix the ground pork with minced scallion and ginger, Shaoxing wine, soy sauce, and salt. Stir in the chopped dried zucchini and Sichuan pepper oil. Mix well until combined.
-
Step 2For the dough: use 350g whole wheat flour with yeast, let it rise until doubled. Wrap the filling with the dough and steam for 20 minutes.
Pork and Dried Zucchini Steamed Buns
I used zucchini dried by a friend to make these whole-wheat steamed buns – they’re absolutely delicious! A delicious Pork and Dried Zucchini Steamed Buns recipe.
Ingredients
- ½ scallion
- 15 as needed ginger
- a splash Shaoxing wine
- to taste soy sauce
- 500 as needed ground pork
- 250 as needed dried zucchini
- 50 as needed Sichuan pepper oil
- to taste salt
Instructions
-
Prepare the filling: soak the dried zucchini until rehydrated, then squeeze out excess water and chop finely. Mix the ground pork with minced scallion and ginger, Shaoxing wine, soy sauce, and salt. Stir in the chopped dried zucchini and Sichuan pepper oil. Mix well until combined.
-
For the dough: use 350g whole wheat flour with yeast, let it rise until doubled. Wrap the filling with the dough and steam for 20 minutes.
