Pork and Chinese cabbage steamed buns
By DougLittel
Mom said she wanted to eat steamed buns. Isn't that easy? Do it now! There are Chinese cabbage, pork, and of course flour at home. Although I don't like pasta very much, this steamed buns taste really good.
Recipe Recommendations
- Chinese cabbage 500 grams
- pork 400 grams
- dough appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- pepper appropriate amount
- salt appropriate amount
- coriander appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pork and Chinese cabbage steamed buns
1
Serve the dough in advance.
2
The pork is also stamped in advance to taste good.
3
Stomp the cabbage and squeeze it dry for later use.
4
Also chop coriander and spring onions.
5
Put all ingredients in a large vessel and stir well. Add pepper powder, chicken essence, a little salt and sesame oil.
6
Cut the dough into small pieces and flatten it.
7
Turn it into skin.
8
Add the filling.
9
Wrap into steamed buns in different shapes.
10
First rub a layer of oil in the steamer, put the steamed buns into the pot, cover the pot and let them ferment for about half an hour.
11
Then steam over high heat for about twenty-five minutes.
12
After turning off the heat, continue to simmer for a while and then open the lid. The delicious steamed buns come out.