1. Pour 1,000 grams of flour into the bowl, and use about 30 degrees of water to dissolve the baking powder. While pouring the water, use chopsticks to stir into a flocculent shape, knead together and cover with a damp cloth to wake up for half an hour until the dough is fully fermented!
2. Rinse all the ingredients in the picture, cut the green onion, cut the cabbage, and sprinkle with salt to kill water. Jiang Qiemo set aside.
3. Use a meat grinder to stir the pork tenderloin into a filling. The inside needs to be watered or it will look too dry and affect the taste. Stir while pumping water, stirring in one direction at this time, and then add chopped green onion and other auxiliary materials and stir well for later use.
4. Knead the noodles until the surface is smooth, knead them into strips, and then pull them into even-sized noodles.
5. Press the noodles into a cake by hand, and use a rolling pin to roll them into a thin, uniform, and sized dough. Then wrap the filling!
6. Steam the wrapped buns in a basket for ten minutes and serve.
7. Open the lid and take out the pot when it's cooked.
Tips:It should be noted here that when you roll the skin, you must master a little bit in the middle and then thin the surrounding. Pay attention to one direction when filling meat with water.
