Soup dumplings with cabbage meat and meat filling
By SophiaSauer
The steamed buns I made for the second time tasted good, but there was too much soup, haha
Recipe Recommendations
- wheat flour appropriate amount
- cabbage appropriate amount
- blending oil appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Soup dumplings with cabbage meat and meat filling
1
Yeast, cup, warm water (30-40 degrees) for later use.
2
Take a small spoonful of dried yeast.
3
Dissolve the yeast with warm water and let it sit for 5 minutes to activate.
4
Take appropriate amount of flour (not weighed, poured at will), add a small amount of sugar, and stir well.
5
After the yeast is activated, add the yeast water to the flour, and use a small amount of warm water several times to make a smooth dough. Cover and place in a warm bath to ferment.
6
When the dough is ready to ferment, chop the minced meat (add salt to taste when chopping).
7
Cut the cabbage into thin pieces.
8
Minced meat, cabbage and pig skin jelly together, add appropriate amount of blended oil and soy sauce, and stir well.
9
When the dough has risen to twice its original size, knead it again into a smooth dough.
10
Take an appropriate amount of dough and rub it into a strip, cut it into appropriate amount of dough, roll it with a rolling pin into a dough with a thick middle and thin sides, add the stuffing, and wrap it into a steamed bun.
11
Leave the steamed buns awake for about 30 minutes, spread a clean and moist cloth on the steaming rack, place the steamed buns, and start steaming in the cold water pot.
12
After steaming for 15 minutes, turn off the heat and steam for 5 minutes to remove the steamed buns.