Pork Cabbage Bun
by Sake light tea
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Mix cornmeal and flour evenly
2. Put the yeast in warm water, mix well, and add it to the flour.
3. Add warm water to the flour and stir to form a flocculent.
4. Knead well to form a smooth dough. It doesn't matter if it is not smooth, because it will be rubbed after the hair is finished.
5. Cover the dough with plastic wrap and place it in a warm place to double its size.
6. Dice the cabbage and add salt to remove the moisture, wash it with water, and squeeze the moisture.
7. Mince carrots.
8. Put half of the chopped green onion and ginger into the pork, add light soy sauce, oyster sauce, and chicken essence, mix well.
9. Add cooking oil and stir well.
10. Add salt
11. Finally, add the remaining chopped green onion and ginger to enhance the flavor.
12. Knead the made dough for a while, take a piece and knead it into a long strip to make a potion.
13. Roll the agent into a skin, add the stuffing, and wrap it into a bun. After wrapping in turn, you can cover it with a clean wet towel or cover with plastic wrap and let it rest for ten minutes. I steamed it with cold water so I omitted this step.
14. Put it in a steamer, cool water, and heat for about 24 minutes.
15. Steaming buns are out of the pot.
16. Serve with soy sauce and vinegar, or add some garlic and chili oil.
Tips:The steaming time is related to the amount of water. If there is less water in the pot, you can appropriately reduce the steaming time.
