Pork Buns with Cabbage Vermicelli
1.
First, let's make the noodles first. Put the flour, water, and yeast directly into the bread machine, and make the noodles for 20 minutes.
2.
After the procedure is over, take out the dough, gather it smoothly, put it in a basin, and seal it with plastic wrap for fermentation.
3.
When the dough is fermenting, we come to prepare the filling, soak the vermicelli in water for later use, cut off the roots of the cabbage, and clean it carefully.
4.
Boil a pot of water, add the cabbage to a boil, and lightly blanch it.
5.
Drain and remove and place in cold water to cool.
6.
Cut the pork into small cubes, add 3-4 spoons of light soy sauce, 1 spoon of oyster sauce, and minced ginger, mix well and marinate for a while.
7.
Prepare a small pot, pour 1 tablespoon of vegetable oil, add a little pepper and green onion, and fry until fragrant.
8.
Then drain the hot oil out of the pepper and green onions, pour it on the pork, and mix well.
9.
Next, pinch the water in the cold bok choy, cut it into small pieces, and put it directly into the pot of marinated pork. (Pakchoi can be wrapped in gauze or linen cloth and then pinched to dry the water, the effect is better)
10.
Cut the soaked vermicelli into small pieces of about 1 cm and put them in the pot. Rinse the small shrimps with cold water and put them in the pot.
11.
Sprinkle with salt and a little white pepper, stir in one direction, and our filling is ready.
12.
When the dough rises to twice its size, we can start making buns.
13.
Take out the dough, knead and vent, knead again until smooth and relax for 10 minutes.
14.
Make a hole in the middle of the loose dough, pull it lightly to make it thinner and longer, and then cut a mouth to make it into a long strip, sprinkle a little hand powder, and knead it smoothly with a balanced thickness.
15.
Use a spatula to cut into small doses, sprinkle some hand powder to squash, and relax again for five minutes. (Each small dose is about 35g)
16.
Use a rolling pin to gently roll it into a round shape, not too thin, leaving a small belly in the center.
17.
Spread a large spoonful of stuffing on the center of the dough, squeeze it, fold it one by one in one direction, fold it back to the original position, and pinch the mouth tightly.
18.
Put the wrapped buns on greased paper, put them in the steaming grid, and let them rest for another 20 minutes.
19.
Add 2-3 bowls of water to the bottom of the steamer, set the steaming grid, and heat up on high heat. When there is a lot of steam, continue to steam for about 15 minutes.
20.
After steaming, turn off the heat, let it sit for two minutes, slowly lift the lid, and our steamed buns can be served on a plate.
Tips:
1. Pakchoi has a lot of moisture, and the noodles are still soaked in water, so the pakchoi must be dried hard.
2. If the vermicelli is easy to soften, soak it in cold water, if it is thick and the soaking time is short, it can be soaked in warm water.
