Cabbage Vermicelli Buns
by Tao Tao
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. The self-raising powder bought in the supermarket does not need to add yeast.
2. Stir 400 grams of self-raising powder with a little warm water, knead it into a dough, and let it stand in a warm place for 20 minutes.
3. Prepare the vermicelli cabbage mince.
4. Mix the above three, add salt, oyster sauce, chicken essence, sugar, soy sauce and mix well.
5. Knead the proofed dough into round strips.
6. Divide the dough into small doughs.
7. Take a piece of dough and roll it into thin slices with a rolling pin, then add an appropriate amount of meat filling.
8. Wrap it in a pinch method. (Use the same method to wrap all the buns)
9. Put all the wrapped buns in the steamer. Steam with cold water for 20 minutes.
10. The final product.
