Name: Pork Buns with Cabbage Sauce
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 800g All-purpose flour; 400g Fat and lean meat; 400ml warm water; 200g cabbage; 2 tablespoons Peanut oil; 1/2 tsp salt; 1/2 tsp Soy sauce; 15g Shallots; Small spoon Sweet noodle sauce; 3g Sugar; 1/2 tsp Cooking Wine; 5g Baking powder; 3ml sesame oil; 3g pepper; 5g ginger

Pork Buns with Cabbage Sauce

by Brilliant Mom A

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Shandong steamed buns are very famous. When I return to my hometown, I like to eat the steamed steamed steamed buns. They use Shandong miso with cabbage and diced meat. The skin is thin and the gravy is so fragrant. After a bite, it’s really fragrant. . The production is also very simple, and it can be made quickly at home.

Pork Buns with Cabbage Sauce

1. Prepare the ingredients first

2. Add water to the bread maker, add appropriate amount of sugar

3. Add flour and baking powder

4. Press the noodle function and fermentation

5. At the same time, prepare ingredients for stuffed buns

6. After washing the cabbage, cut into small cubes

7. Finely chop the chopped green onions

8. Add miso, salt, pepper, cooking wine, peanut oil and sesame oil to the minced meat, stir well and marinate for half an hour

9. Stir well and serve as bun filling

10. Take out the dough and knead it evenly, pull it into a small agent, press the dough into a round crust, take a piece of dough, put in the minced meat, and ferment the finished bun with a damp cloth for 20 minutes

11. Steam on a drawer in cold water for about 18 minutes, turn off the heat and simmer for 5 minutes

Tips:
1. For pork, choose better fat and lean meat, the ratio of fat to lean is 3:7

2. The diced meat must be marinated for a period of time in advance with seasonings such as noodle sauce, so that the buns made are only rich in sauce.

3. The buns must be fermented for a second time for 20 minutes before they are put on the pot.