福州街头风味肉包
福州街头风味肉包，皮薄馅大汁多。老板手法熟练，一笼蒸出来热气腾腾。蘸点福州特有的虾油，味道更地道。
准备时间 Prep
120 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
8 人份 servings
总时长 Total
140 分钟 min
all-purpose flour
for the dough
instant yeast
for the dough
sugar
for the dough
warm water
for the dough
ground pork
for the filling
soy sauce
for the filling
oyster sauce
for the filling
sesame oil
for the filling
ginger
minced, for the filling
spring onions
finely chopped, for the filling
white pepper
for the filling
cooking oil
for greasing
Prepare the dough: In a large bowl, mix flour, yeast, and sugar. Gradually add warm water while stirring until a dough forms. Knead on a floured surface for 10 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Make the filling: In a bowl, combine ground pork, soy sauce, oyster sauce, sesame oil, minced ginger, chopped spring onions, and white pepper. Mix well until the filling is cohesive. Cover and refrigerate for 30 minutes to let flavors meld.
Shape the buns: Punch down the risen dough and divide into 8 equal pieces. Roll each piece into a ball, then flatten into a circle about 10cm in diameter. Place a spoonful of filling in the center, then gather the edges and pinch to seal, forming a bun shape.
Steam the buns: Arrange buns on parchment paper in a steamer basket, leaving space between them. Cover and let rest for 15 minutes. Steam over boiling water for 15-20 minutes until the buns are puffed and cooked through. Serve hot.
Cooking Tips