Name: Pork and Cabbage Buns
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 600g Flour; 400g Minced meat; Some Refined salt; Some sesame oil; 1 piece Chinese cabbage; 1 piece Green onions; 330g water; Some ginger; Some Wang Shouyi thirteen incense; 3 tablespoons Soy sauce; 2 tablespoons Fuel consumption

Pork and Cabbage Buns

by Mr. Master

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The taste is quite good, so you can rest assured than eating outside

Pork and Cabbage Buns

1. Warm water to dissolve the baking powder and mix the noodles

2. Live the dough, attach the plastic wrap, and leave it for two hours

3. The pork filling is mixed with light soy sauce, dark soy sauce, thirteen chives, green onions, ginger, and oil consumption

4. Add sesame oil, hot pot oil

5. Chopped cabbage, strength and skill

6. Squeeze water with gauze

7. Stir and smell

8. Stir, the cabbage and pork live together

9. Buns of different shapes

10. Without eighteen pleats

11. Steam for 20 minutes after the steam comes out

12. The skin is a bit too thin and it doesn’t look good, but it tastes pretty good, with thin skin and big stuffing

Tips:
Baking powder should be mixed with warm water, and the cabbage should be squeezed with water, or the filling should be too thin. Cold water pot steaming