Chinese Cabbage and Pork Buns
1.
Raw materials for bun skin: flour, yeast powder
2.
Mix the yeast powder with water, add the flour, knead into a smooth dough, place it in a basin, about 30 minutes.
3.
Steamed stuffing ingredients: cabbage, onion, pork stuffing.
4.
Finely chop the cabbage, add salt, let it stand for 5 minutes, and then squeeze the water.
5.
Finely chop onion.
6.
Add salt, dark soy sauce, light soy sauce, cooking wine, sugar, ginger powder, steamed bun seasoning, a small amount of water, and edible oil to the meat filling.
7.
Add the chopped onion and mix well.
8.
Add the chopped cabbage.
9.
Stir again, pour in the sesame oil to increase the fragrance, stir well and set aside.
10.
Move the good dough to the panel, knead and exhaust, divide it into small pieces of dough, and round it with your palms.
11.
Roll it into a thick bun skin in the middle and thin all around.
12.
Put an appropriate amount of cabbage and pork stuffing on the bun skin and wrap it with folds.
13.
Wrap all the steamed buns in turn, cover with a damp cloth, and perform hairdressing for 20 minutes.
14.
After cooking, put it in a pot of boiling water for steaming. Big fire, 20 minutes.
15.
It's out of the pot, you can eat it. . . .
Tips:
When the pork filling adjusts the bottom flavor, it is necessary to beat water, that is, add a small amount of water and stir in one direction to make the meat filling moist. The water in the cabbage must squeeze out the excess water. One is to remove the odor of the cabbage, and the other is that the cabbage produces a lot of water, which will cause the meat to be too thin. After adding the chopped cabbage, if the filling is light, you can add more salt. The water absorption of flour is different, and water is added according to the water absorption when making the dough.
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