1. Preserve the ingredients of the meat filling, meat filling and cabbage first, add pepper and ginger to a small bowl of hot water, then let cool for later use
2. After the water in the pot is hot, put the cabbage in and blanch it
3. Then pour out, wash with cold water, and then dry the water by hand
4. Try to dry the water a little bit, and then chop it into fine pieces
5. Put the minced meat into the pot, add the pre-soaked pepper water in portions, pour in about 1 tablespoon each time, then use chopsticks to stir in one direction until the water is absorbed, and then add the next water
6. You can see that the meat filling is full of water, then add seasoning, salt, chicken essence, thirteen spices, light soy sauce, cooking wine, starch, and mix well again
7. Then add the cabbage and mix well, the meat filling is ready
8. Add sugar and yeast into the water to dissolve, then pour it into the flour
9. First use chopsticks to stir into a flocculent shape, and then knead it into a smooth dough
10. Wait for the dough to rise to about 2 times the size, poke it with your fingers, the dough will not rebound.
11. Take out the dough, knead it to remove the air, then divide it into about 50 grams of dough, then knead it round and relax for 10 minutes!
12. Then roll each one into a thick dough with thin edges in the middle
13. Take a dough, add some meat, and wrap it
14. After making everything like this, put it in the oiled cage, cover the lid and ferment again for about 25 minutes
15. Then put cold water into the pot and steam on medium heat for about 18 minutes. After steaming, let it simmer for about 5 minutes before removing the lid!
Tips:1. Blanch the cabbage and then drain the water to prevent the filling from leaking out, so that the taste will be better!
2. Adding pepper and ginger water to the meat filling can make the meat full of moisture and make the meat more tender!
