Cabbage Pork Bun

Name: Cabbage Pork Bun
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 380g Pork filling; 800g Flour; 1 piece cabbage; 8g yeast; 1 short section Green onions; 1 small piece ginger; 3 tablespoons Soy sauce; 2 tbsp Miso; 1 tbsp Cooking Wine; a little Thirteen incense; Some Vegetable oil; Some salt

by Baby Mom's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

My family likes to eat the steamed buns I made. I have to steam them at least once a week. My family has two steamers, one large and one small. They have two steamers each time. They are so sweet and soft, and the fillings are big and fragrant. Adults and children cannot eat enough.
Speaking of steamed buns, when my youngest son was 8 months old, my mother came to Beijing for surgery. My mother loves to eat buns, and I don’t know how to do it. When I was taking my children to the sun, I met more than 80 old women upstairs. I heard that I want to learn how to make steamed buns. The old man was very patient and taught me two key points: I will never do it if I don’t send it to twice the size, and I must send it twice for 10 minutes. Don't tell me, the bun was successful once, and it was both sweet and soft. When I ate the bun, I saw my mother wipe her tears and asked her why she was crying. Mom said something got in her eyes. I know that she feels sorry for me, her husband is busy at work, and she feels distressed to see me busy with the meals of a large family while watching my children.
From that time onwards, Bao’s mother became more and more interested in cooking. After six years, cooking for the one I love became the happiest thing for me, especially when I returned to my hometown, I was busy working in the kitchen every day for Parents cook the most delicious and non-respectful meals. Seeing them happily eats, they feel very happy.
Having said that, I am homesick again, and I will not be far away to marry if I will choose again in my next life.
Today’s buns are made with the cheapest ingredients. Cabbage is the cheapest in this season. Naturally, I won’t miss it. In this article, I shared some tips for making noodles quickly, and how to make buns rich and moisturizing. Look carefully, I hope. You succeeded once!

Cabbage Pork Bun

1. Prepare the ingredients

2. Sprinkle the yeast into warm water of about 30 degrees to activate it. Don't move it in the middle. After about 10 minutes, the yeast will become flakes and then stir it with chopsticks (this will make the dough ferment faster)

3. Put the flour into the bread machine, add yeast water and make a smooth dough (or knead it by hand). If the yeast water is not enough, use water to make up, and ferment to double the size.

4. Cut the cabbage into small pieces, rinse after soaking, remove it and put it in a cooking cup

5. Minced (or chopped by hand)

6. Pour into a basin, sprinkle salt, mix well and brake water

7. Chopped green onion, minced ginger

8. Put vegetable oil in the pot, when it is warm, add half of the meat and fry until the color turns white, add the chopped green onion and ginger and fry until fragrant. Cool spare

9. Add a little water to the other half of the raw meat filling and stir evenly until moisturized. Add the chopped green onion, ginger, soy sauce, cooking wine, vegetable oil, and salt and stir clockwise.

10. The cabbage filling is removed and mixed with the mixed meat filling

11. Pour in the fried meat filling, mix well together, the filling is ready

12. Take out the dough and knead out gas

13. Rub the strips, cut the ingredients, flatten them, and roll them into a thick dough

14. Add water to the steamer, grease the drawer, leave a gap with the steamer, and place the steamed buns on the drawer for 10 minutes.

15. Bring to a boil on high heat. After SAIC, steam for 18 minutes to turn off the heat. Open the lid after 3 minutes to effectively prevent retraction

Tips:
Tips for Mom:
1 Stir-fry the meat in half and add the filling to make it more fragrant
2 Don't hold the cabbage stuffing too dry, don't dry the stuffing to moisturize and delicious
3 The early activation of yeast can speed up the fermentation time of the dough, which is too troublesome to omit
4 The raw buns should be steamed for 10 minutes before being steamed, so that the buns are soft enough without falling off the bottom.