Pork and Cabbage Buns

Name: Pork and Cabbage Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; 700g Chinese cabbage; 200g Lean minced pork; 3g Dry yeast; 3g Baking powder; 10g Sugar; 260ml warm water; 30g chopped green onion; 20g ginger; 25g Oyster sauce; 20g Yellow sauce; 15g sesame oil; 15g Shallot oil; 3g MSG; 10g Shao wine; 2g Five spice powder; 10g Salt for cabbage brake water

by Large frying spoon

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

People in many parts of the north like to store some Chinese cabbage at the end of autumn and winter, but the cabbage should not be stored for long after the beginning of spring. At this time, the stored vegetables are not very delicious, so they should deal with and buy fresh vegetables as soon as possible.
Because I was very busy at work, I bought a few Chinese cabbage for storage last fall. But the family can’t eat much less. The weather has been warm these days. The cabbage is no longer suitable for storage. Just some time, the cabbage is made into fillings and steamed two pots of buns. , I won’t buy it next time, ha ha! "

Pork and Cabbage Buns

1. Dough making; add dry yeast, baking powder and sugar in the flour and mix well.

2. Mix the noodles with warm water.

3. Cover the dough with a wet towel and let it rest for 15 minutes.

4. Sprinkle salt in the chopped cabbage, mix well, and make water for later use.

5. Put ginger, yellow sauce, oyster sauce and a little Shao wine into the minced meat, then pour sesame oil into the minced meat, mix well and marinate for a while.

6. Squeeze the braised cabbage to dry by hand, sprinkle it with chopped green onion and pour the marinated pork filling.

7. Sprinkle a little MSG and scallion oil.

8. Mix the fillings and set aside.

9. Knead the loose dough into strips, pull it into a dough and press flat.

10. Then use a rolling pin to roll into the skin.

11. Wrap the stuffing with leather and put it into a small cage.

12. Pour cold water into the pot and put it on a basket for steaming. The water will boil and steam for 7-8 minutes.

13. It does not need to be fermented for a long time to make buns. It can be made after 10 minutes of mixing the noodles, because the baking powder is put in it, and the yeast will be slowly fermented by steaming in cold water. This method is better than self-raising flour.

Tips:
The characteristics of steamed buns; it tastes soy and fragrant, quick to make, and does not need to be left for too long in advance.

Tips;

1. Since baking powder is used and cold water is used to steam the buns, they can be made without prior fermentation. As the temperature in the pot increases, it will naturally expand and ferment;

2. Use warm water when making noodles, and the dough should be slightly softer, so it's better to pack.

This quick noodle "pork and cabbage steamed bun" of the big stir-fry spoon is ready for your reference!