Cabbage and Minced Vermicelli Buns

Name: Cabbage and Minced Vermicelli Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 120g All-purpose flour; Some water; 2g Yeast (dry); 20g Pork tenderloin; A few Shiitake (dried); 1 piece cabbage; 10g Vermicelli (dry); 2 tablespoons salt; 2 tablespoons Vegetable oil; 1 tablespoon Soy sauce; 1 tablespoon Thirteen incense; a little Chicken noodles; a little Green onion

by Looking for Peach Blossom Island

4.8 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

3

There is a bit of meat left, just mix it with cabbage and vermicelli, and make a bun with less meat and more vegetables, which is very good for breakfast. The cabbage tastes crispy and the vermicelli is also very tasty.

Cabbage and Minced Vermicelli Buns

1. Add a small amount of cold water to the flour and yeast powder successively, and after forming a dough, ferment to double the size.

2. The pork is beaten into mashed meat with a wall breaker, or minced with a knife. Beat some more meat at one time and freeze it in the refrigerator, which is very convenient to use

3. While fermenting the dough, chop the cabbage, add shiitake mushrooms, minced meat, vegetable oil, chopped green onion, salt, light soy sauce, thirteen spices, chicken powder, cold water soaked soft vermicelli and mix well

4. Knead the dough, let it stand for 20 minutes, knead it into a long strip, cut it into ingredients, and roll it out into thin slices.

5. Wrap the filling in a circle like this, a small hole is exposed in the middle of the seal, pinch it by hand, and it will close after the second shot