Cabbage and Meat Buns

Name: Cabbage and Meat Buns
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 450g High-gluten flour; 3g yeast; 170g Shimizu; 15g Sugar; 350g cabbage; 400g pork; 5g ginger; 20ml Oyster sauce; 20ml Soy sauce; 1g Thirteen incense; 20ml Cooking Wine; 5g Refined salt; 20ml filtered water; 20ml Cooking oil

by Happy elf a

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Speaking of cabbage, it is the king of the dishes. It is a "folk remedy" used by Westerners to treat diseases. It is as common as Chinese use turnips to treat diseases. When you have sore throat, trauma, stomach pain, or toothache, squeeze the juice of cabbage and drink it or apply it to the affected area to help reduce inflammation. Eating more can improve human immunity and prevent colds. In addition, cabbage is rich in potassium and folic acid, and folic acid has a good preventive effect on megaloblastic anemia and fetal malformations. Pregnant women and patients with anemia should eat more cabbage.
It is used to make stuffing for steamed buns, because its total vitamins are three times more than that of tomatoes, and it is naturally very nutritious. And I made it into stuffing for steamed dumplings, which the family likes to eat. There are two ways to use it as a filling. One is to chop it and mix it directly into the meat filling, the other is to stir-fry it and put it in the air and then mix it into the meat filling. Although the latter takes a little time , But it will taste better after frying, don’t believe me, you can try it. The stuffed buns made with it are more delicious than leek shepherd's purse, 2 yuan a catty, and nutritious, the wizard will now share the method of cabbage meat buns, friends who are interested, take advantage of the good weather, hurry up and get started!

Cabbage and Meat Buns

1. First prepare the ingredients needed for the dough.

2. Add water, sugar, high-gluten flour to the bread bucket, and yeast on the top.

3. Start the dough filling of the bread machine, knead the dough and leave it aside for fermentation. (If you don’t have a bread machine, let’s knead the dough directly)

4. Prepare cabbage and pork.

5. After washing the pork, cut the skin into small pieces, and cut the ginger into pieces.

6. Stir the pork first, then chop it into puree with a knife, add oyster sauce, soy sauce, thirteen spices, cooking wine and half of the refined salt.

7. In the same direction, add water while whipping to marinate for 30 minutes.

8. Wash the cabbage and chop it into fine pieces.

9. Pour edible oil into the wok, and add the remaining refined salt when the cabbage is fried.

10. Put it in the tray and quickly cool down with the help of a fan.

11. Add all the dried cabbage to the meat filling, stir in the same direction, and the filling is ready.

12. The filling preparation is complete, and the dough has been successfully fermented. Take it out and knead and exhaust.

13. After rubbing into long strips, divide them into small doses, and then roll them into thick dough with thin edges in the middle.

14. Fill the middle seat with meat and wrap it in the shape of a bun. (I make buns at home and put as much stuffing as possible. It is delicious and real.)

15. The wrapped buns are fermented at room temperature for the second time, holding them lightly in your hand, and you are successful, and then put them in the steamer.

16. Put hot water into the steamer, steam for about 15 minutes, turn off the heat and simmer for 3~5 minutes, the white and fat meat buns are finished.

Tips:
1: If the cabbage is not fried, remember to chop it up and add salt to kill the water. After squeezing it out, add the cooked oil and mix it. If it is wrapped directly, the water will be discharged.
2: The water absorption of each brand of flour is different, we can reserve about 10 grams of water first, and finally add it according to the situation.