1. Wash the leaves and green onions and chop them. A vegetable cutter is used here, and it is chopped after a few turns. Don't throw away the cabbage, because it contains a lot of water, which can soften the meat filling, so you don't need to pump water into the filling. So after the cabbage is chopped, there is no need to squeeze water out.
2. If you have time, you can chop the beef into stuffing yourself. The chop is delicious. This time I bought the ground meat stuffing in the store. Put salt, light soy sauce, dark soy sauce, thirteen spice, black pepper powder. Stir in one direction.
3. Rub ginger, add it to the meat, and some people are used to soaking ginger in water and then add it to the meat. The effect is the same, removing the smell of beef.
4. Pour cabbage and chopped green onions. The ratio of vegetable to meat is about 1:1. According to your taste, you can add some salt. Stir in one direction and keep in mind that it must be in the same direction so that the meat will easily become pellets. Don't put too many dishes, if there are too many, meatballs will not be formed. Friends who are new to cook can put less dishes and find the taste for themselves.
5. After the meat filling is made, the most critical step is to seal the oil. Pour in the cooking oil you like. Peanut oil, corn oil, linseed oil, tea oil, etc. can all be used. You can pour more in an appropriate amount and mix well. , Seal the moisture in the meat filling.
6. In this way, the beef filling is prepared.
7. Then you can pack it. The bun dough is proofed in advance, poke a hole without collapsing or shrinking, it is just right.
8. Divide it into small noodles and determine the size according to the capacity of your steamer.
9. Round the small noodles, flatten them, and press them into a thick and thin crust around the middle, and put in an appropriate amount of meat filling.
10. Pinch around 20 pleats to wrap one bun, and wrap the rest.
11. At this time, a second proofing is needed, so that the skin of the buns is soft. How far is it? The bun was slapped with my hand, and there was a light feeling, that is, it was ready.
12. Boil a pot on the water, high heat, and steam for 15-20 minutes.
Tips:1. When buying minced meat, some stores have good quality, not water-filled meat. For such dry meat, you need to add water to adjust the filling. In some stores, the meat is filled with water, so there is no need to add more water to avoid the meat from failing to form pellets.
2. The specific steaming time depends on the size of the buns and the number of buns in the pot. Just press it with your hand and the skin can bounce up, and that's it. If it collapses with one press, it's still a raw bun. Note, don't burn your hands.
