Name: Pork Buns with Cabbage Vermicelli
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 600g Chinese cabbage; 200g Pork filling; 50g Vermicelli; 1/2 root carrot; 50g Crab Mushroom; 320g Flour; 160g water; 4g yeast; a little pepper; 1 tablespoon Vegetable oil; 2 cloves Garlic cloves; Some Soy sauce; 1 tablespoon Oyster sauce; a little White pepper; Some salt

Pork Buns with Cabbage Vermicelli

by Water pity

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

The cabbage is paired with vermicelli and pork filling to form a very delicious and nutritious small steamed bun.

Pork Buns with Cabbage Vermicelli

1. Flour, water and yeast are directly combined into a piece of dough and fermented to double its size.

2. The pork filling is marinated and flavored with pepper oil and whipped smoothly.

3. Put all the ingredients into the basin together, add seasonings and mix well.

4. The fermented dough is divided into small doses, flattened and rolled into a round shape.

5. Wrap everything and steam on high heat for about 25 minutes.

Tips:
1. After blanching the cabbage, make sure to squeeze out the water.
2. Soak the vermicelli in hot water in advance to soften.
3. After steaming, wait a few minutes before opening the lid.