Cabbage Dongpo Pork Buns
by Small transparent zwh
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Make the noodles in advance, the ratio of water to flour is about 5-6:10.
2. Soak the fungus in cold water four and a half hours in advance, pick, wash, and chop. Chop the green onions. If you eat ginger, add more ginger.
3. Wash the cabbage, put a little more salt, let it sit for 20 minutes, grab the water and throw it away, then cut into small pieces.
4. Cook the Dongpo meat and steam it in the pot for 30 minutes. For the recipe of Dongpo meat, please refer to the first recipe I have posted. Skim and discard the oil that has steamed from it.
5. Put all the stuffing ingredients together and mix stuffing according to personal habits. I put oyster sauce, chicken powder, salt, thirteen incense, pepper powder, peanut oil, sesame oil.
6. The dough is kneaded and exhausted and arranged into a cylindrical shape. Divide into 30g small doses and wrap them with fillings. Try to pack a little bit of filling to be delicious, but if there is too much filling, it will be easy to seal badly, so master it yourself.
7. The wrapped buns are served for 20 minutes. Steam on high heat, then turn to low heat and steam for 12 minutes after SAIC. Then turn off the heat and simmer for 3 minutes.
8. Please note that after SAIC, turn the heat to a low temperature as soon as possible, otherwise it may be like mine, part of the bun skin will be burnt to death...
