Big meat, cabbage and meat buns (full of love)

Overview

I have loved eating the steamed buns made by my mother since I was a child, especially the aroma when the steamed buns are steamed. I still feel unsatisfied when I think about it. Now that I am a mother, my child still likes to eat steamed buns, but he struggles with not being able to make dough. I always think that making noodles is an insurmountable task, so I often buy and eat them outside. I am also worried about the quality of the meat and can only eat vegetarian buns. Today, I am trying to make meat buns for my child, hoping that he will have a little surprise when he comes back from school.

Tags

• staple food
• home cooking
• baking powder
• cabbage
• chicken essence
• cooking wine
• edible alkali
• edible oil
• light soy sauce
• old soy sauce
• onions
• oyster sauce
• pork stuffing
• sichuan pepper powder
• sugar
• wheat flour
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 These are the basic ingredients. I forgot to take the baking powder and oil consumption

   

2. 2 Mix edible alkali and flour, then add warm water and baking powder, pour into the flour, and use chopsticks to stir into loose fluff.

   

3. 3 Knead the flour into a uniform and smooth dough, cover it and leave it in a warm place to ferment until doubled in size

   

4. 4 Chop onions, ginger, and cabbage into fine pieces, mix with remaining seasonings and pork filling, and stir evenly.

   

5. 5 Sprinkle a little flour on the cutting board, take out the fermented dough, and knead it into the original size again (during the kneading process, you can cut the dough to see if there are any holes, and if so, continue kneading until there are no holes), knead it into strips, and cut it into balls with a knife. Use a rolling pin to roll it into a slightly thicker dough (the size of the dough depends on your preference)

   

6. 6 Pick up the dough, add an appropriate amount of filling, fold it clockwise and wrap it up.

   

7. 7 Place wet gauze in the basket and place the buns in the steamer (leaving appropriate gaps). Let it stand for about 25 minutes to allow it to ferment a second time (this is done to prevent the steamed buns from being hard. After fermentation, light the fire, let the steamer steam for 18 minutes, turn off the heat and simmer for another three minutes.

   

8. 8 Delicious steamed buns are ready!

   

9. 9 Try to pack as much filling as possible to make the buns taste better!