Poria Buns
This recipe helps calm the mind and nourish the spirit, strengthen the spleen to boost appetite, eliminate dampness, resolve phlegm, and reduce edema. It is suitable for people with spleen and stomach deficiency and related ailments.
Ingredients
Poria blocks (boiled down into poria water)
30g
Flour
1000g
Fresh pork (minced)
500g
Ginger
to taste
Lily bulbs
to taste
Pepper
to taste
Sesame oil
to taste
Cooking wine
to taste
Salt
to taste
Soy sauce
to taste
Scallions
to taste
Bone broth
to taste
Leavened dough
300g
Instructions
1
Prepare the Poria Water
Place the poria blocks in a pot. Add about 250g of water each time and boil for 1 hour per extraction (timed from the boil). Repeat the extraction 3 times, then combine and strain the three batches of liquid to yield 500g of poria water. Set aside.
2
Mix the Dough
Spread the flour on a board, add 300g of leavened dough and warm poria water, and knead into a fermented dough.
3
Prepare the Filling
Mince the pork and place it in a bowl. Add the soy sauce and mix well, then add the remaining seasonings and stir to make the filling.
4
Shape the Buns
Shape the dough and filling into buns in the usual manner.
