Steamed dumplings with pork vermicelli stuffed with cabbage

Overview

When people eat cabbage, they will randomly peel off a few outer layers. This is because the cabbage has a lot of fiber and stringy texture, which makes it taste bad. I like to eat the heart inside. The part closer to the heart is tenderer and sweeter. Cabbage heart is especially suitable for cold salad, it is crispy, sweet and gluten-free. The middle part of cabbage is suitable for stir-frying and stewing, so what is the cabbage bun used for? It would be a waste to throw it away. In fact, the cabbage bun has its own wonderful uses, and it is perfect for making steamed buns. Precisely because the cabbage is rich in fiber, after several processes of chopping, killing, and steaming, the humble cabbage chicken immediately turned into a phoenix!

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• baking powder
• chinese cabbage
• clear water
• onions
• oyster sauce
• pork belly
• sesame sesame oil
• thirteen incense
• umami soy sauce
• vermicelli
• ginger
• pepper
• plain flour
• salt

Ingredients

Steps

1. 1 Separate the fat and lean pork belly into 1cm cubes

   

2. 2 Put the fat into the wok to refine the fat

   

3. 3 Place in a container for later use

   

4. 4 Add the thin soy sauce, thirteen spices, oyster sauce, and pepper and mix well

   

5. 5 Marinate for more than 1 hour

   

6. 6 Add the cooked fat cubes and oil into the lean meat, mix well and set aside

   

7. 7 Dissolve 8 grams of baking powder in 500 grams of warm water, slowly add it to 1000 grams of flour, and stir into a flocculent form

   

8. 8 Knead into a smooth dough, cover it or cover it with plastic wrap and let it rise in a warm place

   

9. 9 When it doubles in size, fermentation is complete.

   

10. 10 Chop onion and ginger into pieces

    

11. 11 Vermicelli cooked and chopped

    

12. 12 Chop the cabbage and sprinkle it with a little salt to kill the water, then put it in gauze to squeeze out the water

    

13. 13 Put the chopped green onion and ginger into the meat basin and stir evenly,

    

14. 14 Add a little sesame oil to taste

    

15. 15 Put all the meat filling and minced vermicelli into the cabbage basin and stir evenly,

    

16. 16 Add an appropriate amount of salt to adjust the saltiness that suits your own taste, so try adding the amount of salt to find the right amount

    

17. 17 This pot of cabbage and pork bun filling is ready.

    

18. 18 Knead the risen dough evenly and deflate it,

    

19. 19 Roll into long strips and cut into 50g pieces

    

20. 20 Roll into round dough

    

21. 21 Take a round wrapper and put stuffing on it,

    

22. 22 Wrap your hair in pleats for about 20 minutes. . ,

    

23. 23 Pour cold water into the pot, bring to a boil over high heat, then reduce to medium to low heat for 18 minutes and then turn off the heat

    

24. 24 Leave for 3 minutes before opening the lid and taking it out

    

25. 25 The big cabbage buns with thin skin and big stuffing are right out of the pan, paired with the white color of Panzhangqiu scallions, not to mention how delicious they are.