Pork bun with cabbage
In winter, most people eat steamed stuffed buns filled with cabbage. Most people like to salt the cabbage for some water. I am distressed about the loss of nutrients inside and am not willing to squeeze them out for nothing. Therefore, they mix the stuffing before the bag. On the one hand, it is not easy to get out of the water when the bag is wrapped, and on the other hand, the steamed stuffed buns have a little soup, which is very delicious.The secret to the delicious stuffing of steamed stuffed buns: water must be added to the meat, and the meat must be mixed while adding water in one direction (the amount of water should not be too much each time, otherwise the stuffing will not stick). Keep adding water until the stuffing becomes sticky, let it stand for 10 minutes, add seasoning and salt, and finally drop a little sesame oil and mix well. A pot of fragrant meat stuffing is ready.
Step 1 . Add minced scallions, ginger, Sichuan peppercorns, pepper noodles, soy sauce to the meat filling, and add water in portions. Stir well.
Step 2 . Wash the cabbage, chop it into small pieces, and chop it well.
Step 3 . Before packing, put the cabbage into the meat filling, add salt and stir evenly.
Step 4 . Dissolve the yeast in warm water, mix the flour into a smooth dough, cover it with a cloth, and let it rise in a warm place. Wait for the dough to expand to about twice its size, take out the air and knead it evenly, then pull it into evenly sized pieces.
Step 5 . Press the dough flat and use a rolling pin to roll it into skin.
Step 6 . Add a lot of filling, take one side and start pinching the small folds until they are all wrapped. Let the steamed buns rise for 20 minutes.
Step 7 . Pour cold water into the pot and place it in a steamer for steaming. Boil the water and steam for 20 minutes.
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