People in many places in the north like to store some Chinese cabbage in late autumn in winter, but it is not advisable to store cabbage for a long time after spring, and the stored vegetables at this time are not very delicious, so they should deal with it and buy fresh vegetables as soon as possible.
Because I was very busy with work, I bought some Chinese cabbages last autumn and stored them. But the family can't eat much less. The weather has been warmer these days, and it's not suitable to continue storing cabbage. I just had some time to make cabbage into stuffing and steam two pots of steamed buns. I ate it for two days in a row, and I'm tired of eating it. I won't buy it next time, haha!
Pork and cabbage steamed buns
Recipe Recommendations
- flour 400 grams
- Chinese cabbage 700 grams
- dry yeast 3 grams
- baking powder 3 grams
- white sugar 10 grams
- warm water 260ml
- green onion 30 grams
- ginger 20 grams
- oyster sauce 25 grams
- yellow sauce 20 grams
- sesame oil 15 grams
- scallion 15 grams
- MSG 3 grams
- spiced powder 2 grams
- salty and fresh
- steamed
- half an hour
- simple
Steps for Pork and cabbage steamed buns
1
Make dough; add dry yeast, baking powder and sugar to flour and mix well.
2
Mix dough with warm water.
3
Mix the dough, cover it with a wet towel and relax for 15 minutes.
4
Sprinkle salt into the chopped cabbage and mix well. Drain the water and set aside.
5
Put minced ginger, yellow sauce, oyster sauce and a little Shao wine into the minced meat, and then pour sesame oil into the meat filling, mix well and marinate for a while.
6
Dry the cabbage with your hands, sprinkle with chopped green onion inside and pour into the marinated pork filling.
7
Sprinkle in a little MSG and onion oil.
8
Mix the filling well and set aside.
9
Roll the relaxed dough into strips and squeeze it into dough and flatten it.
10
Then roll it into skin with a rolling pin.
11
Wrap the filling with leather material and place it into the small cage.
12
Pour cold water into the pot and place it on the steamer. Bring the water to steam for 7-8 minutes.
13
It doesn't take a long time to ferment to make steamed buns. It can be made ten minutes after making the noodles. Because baking powder is put in it, the yeast will ferment slowly if steamed with cold water. This method is better than spontaneous flour.Pork and cabbage steamed buns Make Tips
Characteristics of steamed buns; taste delicious and quick to make, and do not need to spread the dough for too long in advance. Warm tips: 1. Since baking powder is used and cold water is used to steam the steamed buns, it can be made without prior fermentation. As the temperature in the pot rises, it will naturally expand and ferment;2. Use warm water when kneading the dough, and the dough should be slightly softer, which makes it easier to wrap. This quick pasta meal "Pork and Cabbage Steamed Bun" is ready for your reference!