Steamed buns filled with pork and cabbage
The steamed buns I bought outside Guangdong all have salty fillings and sweet noodles. I didn't like the sweet and salty taste, so I learned to make this steamed buns and felt like I was at home. I liked it very much ~ The filling I made was light and I thought it was especially delicious ~
Recipe Recommendations
- flour over half a kilo since
- yeast a little
- pork belly a
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- sugar appropriate amount
- MSG appropriate amount
- spiced powder appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Steamed buns filled with pork and cabbage
1
Put a little yeast in the flour and some water to make dough, and wake up for two hours.
2
Knead the awakened dough into a smooth dough.
3
Chop the pork belly into small pieces, and chop the ginger and garlic into the ground.
4
Wash the cabbage, drain it, and chop it.
5
Put the chopped cabbage and pork fillings into a basin and add oil, salt, monosodium glutamate, a little five-spice powder, and oyster sauce.
6
Add the shredded vermicelli.
7
Stir the filling well.
8
Knead the dough into long strips and cut into small balls of similar size.
9
Take a rolled skin and add appropriate amount of filling.
10
Press the filling with one hand and pinch the dough with the other hand as shown in the picture.
11
Keep pinching forward in the same way.
12
Finally, just close your mouth and hold it hard.
13
Wake up the wrapped steamed buns for ten minutes and place them in the steamer.
14
Add the water after boiling, and start counting when the water in the pot boils again. It will be cooked in 15 minutes.Steamed buns filled with pork and cabbage Make Tips
1. Using dry vermicelli makes wrapping a bit more difficult, but it tastes better after steaming, and the noodles are very chewy.
2. The cabbage needs to be washed and dried ahead of time; otherwise, there will be a lot of water when wrapping.
3. The pork doesn't need to be minced too finely; it tastes better this way.