Chinese cabbage meat stuffed buns
By AmayaLabadie
Ingredients: bean paste,chicken essence,salt,sauerkraut,pork belly,cooking wine,soy sauce,onion,Jiang,flour,spiced powder,sugar,water,oil,yeast powder
Recipe Recommendations
- flour 500 grams
- water 320 grams
- sauerkraut 1500 grams
- pork belly 500 grams
- yeast powder 5g
- oil appropriate amount
- salt appropriate amount
- bean paste 15g
- soy sauce appropriate amount
- spiced powder appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- sugar appropriate amount
- cooking wine 20g
- sour and salty
- steamed
- an hour
- ordinary
Steps for Chinese cabbage meat stuffed buns
1
Wash two small pieces of pickled cabbage for later use
2
Chop the washed sauerkraut into thin minced rice to make stuffing
3
sauerkraut is very oily, so I use pork belly for stuffing. There is about 40% fat in it. Because fat is not easy to chop, it is sticky on the knife, so I freeze it in the refrigerator for about 1 hour, so I can cut it into small pieces
4
Various seasonings are available for use: cooking wine, salt, chicken essence, yellow sauce, soy sauce, sugar ginger, onion, five-spice powder
5
Chop the onions and ginger in ingredient 4 and pour the rest of the ingredients into the meat filling
6
Use chopsticks to stir evenly in one direction
7
Squeeze the water inside the chopped cabbage (about 90% dry will be enough). It is too dry and the filling is not delicious.
8
At this time, use your index finger to dip some dry flour and poke it to see if it doesn't stick to your hand or rebound. It means that the hair is very good
9
Add a little baking soda and knead well; relax for 5 minutes
10
Rub the dough into a long strip and squeeze it into a medium-sized dose with your hands
11
Use a rolling pin to roll the buns into a thick middle and a slightly thinner outer ring
12
After adding a little sesame oil, you can smell the aroma of the stirred pickled cabbage meat; cover the mixed filling with the pot lid and set aside
13
Put the steamed bun skin in your hand, put the stuffing inside and wrap it
14
When the steamed buns are half-wrapped, knead them up with your right thumb and index finger slightly, and there are about 15 or 6 folds
15
The wrapped cabbage steamed buns are like a beautiful flower
16
Finished steamed buns with pickled cabbage meat and meat stuffing
17
Place the wrapped steamed buns on the panel and soak for 5 to 10 minutes before you can be put into the pan
18
Place the wrapped steamed buns on the steamer in a pot filled with cold water (the steamer is covered with water-soaked drawer cloth); turn cold water into the pot and cook it on high fire for 15 minutes, and continue to empty for 5 minutes to avoid collapse. Steamed pickled cabbage steamed buns
19
Remove the steamed buns and place them on the steamer
20
The steamed buns are eaten with garlic sauce. It's amazing. It's so delicious!
21
The steamed buns are eaten with garlic sauce. It's amazing. It's so delicious! It's so delicious!!Chinese cabbage meat stuffed buns Make Tips
1. The pickled cabbage needs to be chopped thinner to taste good;2. The meat needs to be fatter, 4 and 6 thin to taste good, because the pickled cabbage absorbs oil;3. The steamed buns should be steamed with cold water and high fire when placed in the pot;4. If the dough is not very good, it is best to finish wrapping the steamed buns, put them aside and simmer for 15 to 20 minutes before putting them into the pot, so that the steamed buns will sell well.