cabbage and pork buns
Ingredients: salt,liquor,wheat flour,cabbage,yeast,warm water,tender meat powder,pork front leg meat,Steamed buns and dumplings seasoning
Recipe Recommendations
- wheat flour 250 grams
- warm water 135 grams
- yeast 5 grams
- cabbage appropriate amount
- pork front leg meat appropriate amount
- Steamed buns and dumplings seasoning appropriate amount
- tender meat powder appropriate amount
- liquor appropriate amount
- salt appropriate amount
- salty and fresh
- skills
- three-quarters of an hour
- ordinary
Steps for cabbage and pork buns
1
Mix the dough materials and knead them into a smooth dough, wake up to twice the size.
2
Remove the dough and divide it into two portions.
3
Then knead them into long strips.
4
Cut into small doses.
5
Roll it into a dough sheet with a thick middle and thin four sides.
6
Wash the filling.
7
Chop the cabbage into powder, add salt and marinate into water.
8
Cut the pork into small pieces and place it in a blender. Add seasoning and appropriate amount of water and stir.
9
Prepare the seasoning.
10
Stir the minced meat well and serve out.
11
Grip dry cabbage and mix it with the minced meat at a ratio of 1:1, and add 1 teaspoon of salt.
12
Stir well in one direction.
13
Then wrap it into steamed buns.
14
Wake up for 20 minutes after placing the cage, then steam for about 18 minutes and simmer for 4 minutes.cabbage and pork buns Make Tips
PS: 1. When blending the pork, add half a bowl of scallion-ginger-garlic water and mix. After mixing until sticky, add another half a bowl of the water and mix again. 2. When mixing the meat, stir in one direction. 3. The first time I made buns, the dough was unleavened. This time, I used fermented dough, which made the buns softer, fluffier, and tastier. 4. Brush a layer of oil on the bottom of the buns before steaming to prevent sticking.