As the festival approaches, everyone can make some steamed buns to eat. If you are tired of eating big fish and meat, it is also a good choice to have a steamed bun banquet occasionally and drink a bowl of hot soup!
I especially like to eat cabbage steamed buns from Northeast China. In the past, there was a steamed bun shop downstairs from my house. The family was from Northeastern China. There was always pure Northeastern pickled cabbage. The pickled cabbage buns made were thin and big with fillings and delicious. Residents nearby especially love to eat his family's pickled cabbage buns, and many times the supply exceeds demand. Later, the owner of the shop returned to the Northeast and could no longer eat such pure pickled cabbage steamed buns. I have also bought it in several other steamed bun shops, but I can't find the taste.
A few days ago, my colleague brought me two pieces of pickled cabbage. They were sent by her relatives in Northeast China. They asked me to go home and make steamed noodles with pickled cabbage. They said they were very delicious. Hey, when I thought about it, why not? I'll make cabbage buns, and let's also make [Creative Health] Northeast cabbage buns!
The steamed buns I made myself are healthy, affordable, and taste really good. The steamed buns we made at home are also in short supply!
Pickled steamed buns
By ScotFerry
Recipe Recommendations
- flour 360 grams
- yeast 4 grams
- sugar 5 grams
- water 190-200 grams
- sauerkraut an
- pork belly stuffing 200 grams
- onion half a piece of
- Jiang a little
- soy sauce a big spoonful
- salt a small spoon
- shisanxiang a small spoon
- vegetable oil 2 tablespoons
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pickled steamed buns
1
Prepare the materials.
2
The dough leavens.
3
Add soy sauce, salt, five-spice powder, and 2 tablespoons of water to the meat filling, and stir clockwise to your strength.
4
Chop the onions and ginger.
5
Wash the pickled cabbage, squeeze it dry, and chop it.
6
Add pickled cabbage and chopped green onion and ginger into the meat filling.
7
Add a little water, stir well, and then add vegetable oil and stir.
8
Divide the dough into 12 equal parts.
9
Round dough, cover with plastic wrap and let sit for 10 minutes.
10
Take a dough and roll it into a round sheet with a thin edge.
11
Wrap in stuffing
12
Squeeze it into steamed buns.
13
Take oil paper or cage cloth and place it on the steamer, place the wrapped steamed buns, cover the lid and relax for 20 minutes.
14
Or grease the steamer and put it directly on it.
15
Steam in cold water and high heat, boil the water and steam for 15 minutes, simmer for three minutes before boiling.