Chinese Cabbage Sausage Buns

Name: Chinese Cabbage Sausage Buns
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 125g Flour; 65ml water; 2 pieces Sausage; 8 slices Cabbage leaves; 4 tablespoons Tomato Chili Sauce; Some salt

by Buddhism Meow Girl

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I want to make a fresh meat dumpling, but there is no fresh meat at home. I am a lazy woman and a housemaid, so I just need to have anything in the refrigerator. There are two more Chinese sausages, and one Chinese cabbage makes Xiaolongbao stuffed with Chinese Chinese cabbage. The taste is really good, a little more than one cage, two people will eat it up."

Ingredients

125g Flour
65ml Water
2 pieces Sausage
8 slices Cabbage Leaves
4 tablespoons Tomato Chili Sauce
Some Salt

Chinese Cabbage Sausage Buns

1. Prepare flour and yeast liquid

2. Add the yeast liquid to the flour and mix well

3. Knead it into a smooth dough and let it stand for proof

4. Ferment to double the size, and then peel the dough into a honeycomb shape.

5. Chopped cabbage leaves, marinate in water, squeeze and mix well with chopped sausage, add Heinz tomato chili sauce, stir well, and the filling is ready

6. Cut the dough into small pieces and roll it into a thick crust in the middle and thin on the sides

7. Use a soup spoon to scoop a spoonful of fillings, while turning the dough, use your index finger and thumb to pinch out the pleats, and make a small steamed bun the size of a ring made of thumb and index finger, and put it in the cage for a second wake-up hair

8. After the second proofing to double the size, put it in a hot pot of cold water and steam on high heat (the steamer cover emits white air), then turn to medium heat and steam for 15 minutes. Turn off the heat for 5 minutes.