Cabbage Dried Shrimp and Fresh Buns

Name: Cabbage Dried Shrimp and Fresh Buns
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Flour; 150ml water; 500g Minced meat; 50g Dried shrimp; 200g cabbage; 100g Pigskin jelly; 10g Scallion Mo; 5g Minced garlic; 1 tablespoon Thirteen spice powder; 3 tablespoons Very Fresh Soy Sauce; 3 tablespoons Sprinkle; 2 tablespoons oil; 2 tsp salt; 3g yeast

by Rare Reviews

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Baby said today’s breakfast is #学PINYin的小兔子#

Round mouth OOO
Big mouth to eat tomatoes

Cabbage and shrimp stuffed buns + rice porridge + fruit

This time the small buns were not successful and the noodles did not start. It must be because the baker's yeast was not properly sealed last time and it failed!!!

The taste is not bad, the cabbage and shrimps are stuffed with fresh meat, and the children ate four for dinner [naughty] I want to eat it for breakfast today! [呲牙][呲牙]

Cabbage Dried Shrimp and Fresh Buns

1. I cooked the pig's knuckle soup a day earlier, and the rest was frozen the next day. Prepare all materials. First mix the flour and yeast, add water and use chopsticks to mix it into cotton wool, then knead it into a smooth dough with your hands, cover it with a damp cloth and let it rest.

Cabbage Dried Shrimp and Fresh Buns recipe

2. While the dough is standing still, prepare various fillings, mix all the ingredients, stir evenly, add an appropriate amount of skin jelly while stirring, until the tendons are strengthened.

3. After preparing the filling, take out the resting dough and knead it smoothly and divide it into several even small balls.

4. Take a small dough and squeeze it, roll it thinly, add the filling, and wrap it into a bun.

5. Put the wrapped buns in a steamer with cold water that is suitable for toasting and not eat steaming mats. Let them stand for about 20 minutes and turn on high heat. After boiling the water, turn them to medium heat for about 20 minutes, and they are basically cooked.

Tips:
1. The more aspic is mixed, the more soup;
2. Novices start to practice with big buns. It is better to pack with big skin and less stuffing. Forgive me for not being able to close my mouth, it's all open bags;
3. The filling is free. I use whatever I have at home.