willow leaf steam buns (cooked dough method) 烫面柳叶包

after i saw this willow leaf shaped buns at may’s, i was reminded how unskillful i am with these
but may has given some confidence in me..
already then! i have to give it a go again.. frankly, these are very easy..
it’s a matter of the thumb and index moving to and fro to fold the pleats
ok, to be improved.. i have to consult my chinese helper again
在亲亲家看到这柳叶形包子后，自觉这一直是我的败笔。。
好，看见亲亲做了，也给了我信心
其实，做起来，挺简单滴。。就拇指和食指来回折叠
捏得不是很好。。下次再努力，跟咋们家阿姨偷师偷师

Ingredients (makes 15 buns)

dough
300g pao/cake flour
200g hot water (around 90 degrees C)

filling
500g spinach
80g chives
150g minced pork

seasoning
1.5 stalk of spring onion, chopped
1.5 tsp ginger paste
1/2 tsp chinese wine
1 tsp light soy sauce
1 tsp salt
1/2 tsp sesame oil
1.5 tsp oil

食材（可做 15个包子）

面团
包／蛋糕粉 300克
开水 200克（约 90摄氏度）

馅料
菠菜 500克
韭菜 80克
猪绞肉 150克

调味料
小葱 1.5根
姜末 1.5小匙
料酒 1/2小匙
生抽 1小匙
盐 1小匙
麻油 1/2小匙
油 1.5小匙

Directions/做法

– scald flour with hot water and knead into a soft dough. rest for 20 mins
面粉用热水烫熟并搓揉成面团。静置 20分钟

– wash spinach and boil in water for half a min. remove, and drain off excess water. chop spinach into small pieces. wash chives, chop it and add in oil. mix well
菠菜洗净后，以沸水煮开约半分钟。捞出、沥干水份再切碎。韭菜也洗净、切碎，加入油、拌匀

– add spinach and minced pork together with seasoning into chives. keep stirring until it feels “gluey”
将菠菜和猪绞肉和调味料加入韭菜，搅至起胶

– divide dough into 15 portions (about 30-33g each) and roll into a disc
面团分割成 15份（约 30-33克一份）并擀成面皮

– wrap filling to a piece of dough and shape into willow shape. please refer to the video clip included in may’s post on shaping this bun
面皮裹入馅料，捏成柳叶形状。整形方式可参考亲亲家附上的视频链接

– steam buns in a pot of boiling water over high heat for 10 mins. after 10 mins, turn off heat and let buns sit inside for 2 mins before opening lid and removing buns
开水上锅，上汽后摆入包子，蒸 10分钟。熄火后，让包子在锅内静置两分钟在出锅

succulent…
满口都是汤汁儿

Pollution index: 17 (excellent)