Pickled Cabbage

Name: Pickled Cabbage
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g All-purpose flour; 15g Fresh Yeast; 270g Plain Water; 400g Pickles; 100g Minced meat; Some Chives

by Lingzi gourmet kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

In the hot summer, pickled vegetable meat buns with a bowl of white rice porridge in the morning are nutritious and delicious. Today I will teach you how to make delicious pickled vegetables meat buns.

Ingredients

Pickled Cabbage

1. Large collection of materials;

2. Mix all-purpose flour, fresh yeast and water;

3. Knead until it is smooth and you can perform one shot;

4. Pour pickles, minced meat and chives into a pot, add MSG, pepper and mix;

5. Stir well

6. Twenty-five minutes for a serve, double the size;

7. Divide the made dough into about 55 grams of dough and tighten it up;

8. Use a rolling pin to roll out a thin dough around and thick in the middle;

9. Add fillings (I like more fillings, so I added more)

10. With the thumb inside and the index finger outside, pinch the folds one by one, and a fat bun will be wrapped up;

11. Put it in the steamer and serve for 25 minutes;

12. Turn on high heat, when the water boils, turn the heat down a little, and steam for 13 minutes;

13. A pot of steaming buns are ready.

14. It’s white and fat, with so many fillings, it’s super satisfying to eat

Tips:
1. Fresh yeast: dry yeast=3:1;
2. The buns must be thin on the sides and thick in the middle, so that the buns are delicious;
3. Don't keep steaming the steamed buns on a big fire, so that the water vapor inside will be too large, the water vapor will drip on the buns, and finally the buns will become dead.