Cabbage Pork Bun
by Cooking for baby
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Add a pinch of salt to the meat.
2. Add water to the minced meat several times in small amounts. (Adding salt helps to absorb water)
3. Use chopsticks to stir the water into the meat filling in the same direction, adding water each time after the water is completely absorbed by the meat filling. The meat after laying is sticky and the color becomes lighter.
4. Add soy sauce and oyster sauce and stir in one direction.
5. Use a multifunctional cutting board to grind out the ginger paste.
6. Add thirteen spices, salt, sugar, chicken essence, and stir well.
7. Add sesame oil
8. Stir well and put it in the refrigerator for later use. (It can fully combine the moisture and seasoning in the meat filling)
9. Chop the green onions and cabbage.
10. Stir the chopped green onion into the meat.
11. Pour the cabbage into the meat filling, pour a little sesame oil on the cabbage and mix well before mixing with the meat filling.
12. The tuned cabbage and pork stuffing. Note: Steps 10, 11, and 12 should wait until the noodles are combined and then stir in the stuffing, so as not to make it easy to get water after mixing too early.
13. Mix all the bun skin ingredients, knead it into a smooth dough, and wake up for 5 minutes.
14. Divide into appropriate small doses after rubbing into long strips
15. Press into a circle.
16. Roll into a thick crust with thin edges in the middle.
17. Wrap the right amount of minced meat
18. Shape it into a shape you like.
19. The wrapped buns are finally fermented for about 20 minutes.
20. Put it in a steamer and start steaming with cold water, about 15 minutes after the SAIC
21. Finished picture
22. Finished picture
