Chinese cabbage and mushroom meat steamed buns
By VicentaLakin
Recipe Recommendations
- flour appropriate amount
- cabbage appropriate amount
- mushrooms appropriate amount
- pork appropriate amount
- vermicelli appropriate amount
- yeast appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- spiced powder appropriate amount
- onion appropriate amount
- salt appropriate amount
- Jiang appropriate amount
Steps for Chinese cabbage and mushroom meat steamed buns
1
Ingredients: flour, yeast powder, pork, mushroom, sesame oil, chicken essence, onion and ginger, cabbage vermicelli, five-spice powder, soy sauce.
2
Soak yeast in warm water, add flour and dough until light brown, slightly softer. Cover the dough with plastic wrap and ferment (I put it directly into the basin and cover it with lid). After 2 hours, it has doubled in size. Remove the air and continue to knead it until it is as big as it was when it was not fermented. Continue to wake up for 30 minutes.
3
Wash and chop the cabbage, soak the mushrooms in boiling water to soften and chop them, soak the vermicelli in hot water to soften and chop them. 2 The fresh meat should be fat and lean at a ratio of 3:7, chop them into meat paste, wash and chop them with onions and ginger
4
Mix the chopped dumplings together, add pepper powder, pepper powder, aniseed powder, soy sauce, chicken essence, and sesame oil, stir well.
5
Remove the dough and start making steamed buns. Roll the dough into strips and cut into small doses.
6
Use a rolling pin to roll it into a dough sheet with thick edges and thin edges in the middle, wrap it in the stuffing, and the shape is whatever everyone likes. My steamed buns are not folded beautifully either. I have to study hard in this regard. Place the wrapped buns on a large plate, cover them with a wet towel, and wake up for another 10 minutes
7
After boiling water in the steamer, put the steamed buns in and steam for about 20 minutes, then turn off the heat
8
Cook again after 5 minutes.
9
The steamed buns are not white because the flour itself is ordinary flour. They are not white and delicate like the quick-frozen buns. They are soft and elastic. If you like white ones, you can go to the supermarket to buy those special refined powders, which may look better. However, the buns you make yourself taste nutritious and are hygienic!Chinese cabbage and mushroom meat steamed buns Make Tips
The noodles should be served twice in the bag, so the taste is delicious. After wrapping, it should be still for a while and then steamed