cabbage and pork buns

By JudeBarrows

cabbage and pork buns
The steamed buns made with cabbage meat are thin and soft, and are salty and fragrant.

Nutrients such as carotene contained in cabbage

Pork is rich in high-quality protein and essential fatty acids

Can be eaten by the general population

Recipe Recommendations

  • flour appropriate amount
  • pakchoi appropriate amount
  • meat appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • soy sauce appropriate amount
  • peanut oil appropriate amount
  • sesame oil a little
  • MSG a little
  • salt appropriate amount

Steps for cabbage and pork buns

  • Make step 0
    1
    Stir the yeast with warm water, pour into the flour and dough.
  • Make step 1
    2
    Mix into a uniform dough, and then melt.
  • Make step 2
    3
    Wash the cabbage, put it in boiling water and blanch it.
  • Make step 3
    4
    Drain the water and cut into shredded pieces.
  • Make step 4
    5
    Grab the water dry again.
  • Make step 5
    6
    Chop the pork into minced meat, and chop the onions and ginger separately.
  • Make step 6
    7
    Pour some soy sauce and chop well.
  • Make step 7
    8
    Add salt, monosodium glutamate, sesame oil, and soy sauce and stir well.
  • Make step 8
    9
    Add some salt, monosodium glutamate, and peanut oil to the mixed meat filling and mix well.
  • Make step 9
    10
    Knead the dough again evenly.
  • Make step 10
    11
    Take part of the dough, rub it into strips, cut dough, and then press flat.
  • Make step 11
    12
    After rolling into skin, wrap in the stuffing.
  • Make step 12
    13
    Wrap into steamed buns, soak them with cage cloth, place the steamed buns into a steaming drawer, place them on with cold water, and steam for 20 minutes.

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