Pork and cabbage buns - with detailed bun-making process

Overview

Cabbage contains B vitamins, vitamin C, calcium, iron, and phosphorus. The content of trace element zinc in cabbage is also very high. Cabbage is also rich in crude fiber, which can not only moisturize the intestines, but also promote detoxification. Regular consumption of cabbage can also play a good role in preventing intestinal cancer. Cabbage and pork stuffing is also the most common and classic stuffing for steamed buns and dumplings.

Tags

• staple food
• home cooking
• cabbage
• cabbage juice
• flour
• green onions
• lard
• light soy sauce
• old soy sauce
• oyster sauce
• pork shank
• sesame oil
• starch
• white sugar
• yeast
• ginger
• milk
• salt
• vegetable oil

Ingredients

Steps

1. 1 Stir the flour, milk, and yeast with chopsticks until they become fluffy, and add 1 small piece of lard

   

2. 2 Knead into a smooth dough and ferment until 2-2.5 times in size. (Due to the cold weather, I need to use the fermentation function of the bread machine to rise the dough, so I directly use the bread machine to knead the dough. A dough kneading program is enough)

   

3. 3 While the dough is fermenting, start chopping the stuffing. Cut the pork vertically first without cutting off the bottom

   

4. 4 Turn the meat over and cut it horizontally (at a 90-degree angle to the previous side). Still don’t cut off the bottom

   

5. 5 Then cut diagonally (at an angle of 45 degrees to the previous one)

   

6. 6 Turn it over again and cut the meat at an angle of 90 degrees to the previous side, so that the meat becomes minced

   

7. 7 The fat meat is also cut into dices in the same way

   

8. 8 Chop it slightly and it becomes minced meat

   

9. 9 Chop the cabbage and squeeze the juice into the meat filling (I squeezed out 20 grams of juice from 2 pieces of cabbage)

   

10. 10 Chop the green onion and ginger into the meat filling, then add all the condiments

    

11. 11 Stir the meat filling in one direction until the meat filling is firm, so that the steamed bun filling will not be loose

    

12. 12 Add the chopped cabbage and mix well

    

13. 13 Deflate the risen dough and knead it evenly and divide it into even dough pieces

    

14. 14 Roll out the bun wrapper into a round shape, hold the bun wrapper with your left hand, put an appropriate amount of bun filling, and pinch it from one end with your right hand

    

15. 15 Hold the inside of the dough with your left thumb, fold the first pleat with your right hand and pinch the second pleat

    

16. 16 While turning the bun with your left hand, press the stuffing into the skin with your thumb, and pinch it fold by fold with your right hand

    

17. 17 Finally, squeeze your mouth tightly

    

18. 18 A round bun is ready

    

19. 19 Wrap all the buns and put them in a warm place to ferment again (it’s cold now, so I put them in the oven and turn on the fermentation function to ferment)

    

20. 20 When the buns are fat again, put them in the steamer and steam them

    

21. 21 Pour warm water into a pot, wait for the water to boil, steam for 20 minutes, turn off the heat, simmer for three minutes, then open the lid and take it out.