Ingredients for San Dao Huang Lanzhou Leek Buns
| Three-fat Seven-lean Pork 500g | San Dao Huang Lanzhou Leek 700g |
| Flour 1200g | Yeast 5g |
| Sugar 2 spoons | Sesame Oil 2 spoons |
| Eggs 2 | Cooking Wine 1 spoon |
| Light Soy Sauce 2 spoons | Dark Soy Sauce 1/4 spoon |
| Pork Lard 1 spoon | Oyster Sauce 1 spoon |
| Szechuan Peppercorn Oil 1/4 spoon | Ground Ginger 5g |
| Pepper Powder 5g | Rapeseed Oil as needed |
| Red Skin Scallion 3 stalks | Maggi Seasoning 6g |
Recipe for San Dao Huang Lanzhou Leek Buns
Step 1
Let the water cool to 40 degrees, dissolve the sugar and yeast, pour the water into the flour and mix until smooth, put it in a plastic bag to ferment.
Step 2
Peel and wash the red skin scallion, then chop it finely.
Step 3
Marinate the pork with salt, sugar, cooking wine, light soy sauce, dark soy sauce, oyster sauce, ground ginger, star anise powder, and Szechuan peppercorn oil for 30 minutes.
Step 4
Heat oil in a pan, then fry the chopped scallion until it turns golden brown and fragrant.
Step 5
Add the marinated pork to the pan with the scallion, stir-fry until well mixed. Let it cool, then add the eggs and mix well to bind the meat filling together.
Step 6
Clean and chop the leeks, then mix them with a bit of sesame oil and cool rapeseed oil to keep the color vibrant for the steamed buns.
Step 7
Cut the leeks finely and mix in some sesame oil and boiled, cooled rapeseed oil to enhance the color of the leeks in the buns.
Step 8
Mix the cooled pork filling with the chopped leeks.
Step 9
Wear disposable gloves and mix the meat filling and leeks evenly.
Step 10
Take the dough that has doubled in size and shape it into logs to make buns.
Step 11
Roll out the dough into wrappers for the buns.
Step 12
Scoop one spoonful of filling to make each bun, ensuring they are evenly sized.Step 13
Place the prepared buns in a steamer for a second rise of 10 minutes, then steam for 15 minutes after the water boils. Let the buns sit for 3-4 minutes after turning off the heat to prevent them from collapsing.
