Pork and cabbage steamed buns
By DaisyTromp
When I was at home, the most I ate in winter were steamed buns or dumplings filled with cabbage. Then, it was a very luxurious thing to have a delicious meal of steamed buns here.
Recipe Recommendations
- pork stuffing appropriate amount
- cabbage half a
- onion the two
- fungus few
- eggs one
- flour appropriate amount
- yeast powder 5 grams
- shisanxiang appropriate amount
- sesame oil appropriate amount
- pepper a small handful
- ginger powder appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sweet sauce appropriate amount
Steps for Pork and cabbage steamed buns
1
Prepare flour and yeast powder.
2
Pour appropriate amount of flour into a bowl, add yeast powder and warm water to make dough.
3
Set the kneaded dough aside and ferment.
4
Prepare the meat filling, soak the pepper in boiling water for later use.
5
Chop the soaked fungus and green onions, chop the cabbage and remove water for later use.
6
Prepare eggs and spices.
7
Prepare salt, sesame oil and salt.
8
Add spices to the meat filling, beat in the eggs, add pepper water and stir well.
9
Add shredded green onion, shredded fungus and dried cabbage to the meat filling.
10
Add soy sauce, sesame oil, and appropriate amount of sweet flour paste.
11
Add appropriate amount of salt to taste and stir until a moist filling.
12
After exhausting the fermented dough, cut it into small pieces of uniform size, take one and roll it into round slices.
13
Add the right amount of meat filling, take one side and start pinching the small folds until they are all wrapped.
14
Wrap them one by one, drain water in the steamer, brush oil in the steamer, and add the blanks.
15
Turn the steamer on high heat for about 20 minutes.