Pan-fried buns with pork and cabbage
By VicentaLakin
Recipe Recommendations
- acaroid 200g
- pork stuffing 150g
- cabbage 150g
- baking powder appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- white sugar appropriate amount
- Yellow bean paste appropriate amount
- salt appropriate amount
- pepper appropriate amount
- MSG appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- baking soda appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Pan-fried buns with pork and cabbage
1
Add baking powder and white sugar to the flour and knead into dough.
2
Cover with plastic wrap and place in a warm place to wake up.
3
While the dough is fermenting, prepare the filling and wash the cabbage.
4
Chop into small grains, add a spoonful of salt and stir well.
5
Put the cabbage filling on the drawer cloth, wrap it on and wring out the water in the cabbage.
6
Stir up the meat filling and add it to the processed cabbage, then add the chopped green onions and ginger.
7
Add 1 spoonful of yellow bean paste, sugar, salt, white pepper powder, monosodium glutamate, chicken essence, sesame oil, and stir well.
8
Rise dough to 2-3 times size.
9
Sprinkle a little baking soda on the chopping board, knead evenly into the dough, cover with plastic wrap and relax for 10 minutes.
10
Divide the dough into equal dough squeezes.
11
Roll the dough stick into a round piece.
12
Wrap the stuffing in, wrap it into steamed buns, cover it with plastic wrap and wake it up for a second time until it is twice in size.
13
Heat the baking pan, add appropriate amount of corn oil, and place the steamed buns into the baking pan.
14
Add appropriate amount of water to the pan.
15
Cover the lid and fry over low heat until the water has dried out. Add water again. When the water has dried out, fry over low heat for another 2 minutes to make the bottom of the steamed buns have a burnt bottom.
16
Let's eat.Pan-fried buns with pork and cabbage Make Tips
Don't add too much water to the pan at a time, just add it to 1/3 of the steamed buns.