Pork and cabbage buns

Overview

The most abundant item during this season is Chinese cabbage, and it’s super cheap. You can buy two bundles for 3 yuan! Paired with pork to make steamed buns, it’s really nutritious and delicious! In fact, making steamed buns is quite simple as long as you master the key points. When making dough, just remember: one pound of flour (high-gluten noodles are best), add 5 grams of yeast, 3 grams of baking powder, and one tablespoon of sugar. The dough will be softer than steamed bun noodles. I’ve posted how to make steamed buns before, if you’re interested you can take a look!

Tags

• staple food
• home cooking
• children
• old man
• breakfast
• steamed buns
• baking powder
• chinese cabbage
• cooking wine
• flour
• ginger powder
• pork stuffing
• thirteen incense
• warm water
• white sugar
• yeast
• minced green onion
• salt
• sesame oil
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Sprinkle the yeast into warm water without touching it until you see that there are no particles on the surface and it has spread out in flakes in about 10 minutes

   

2. 2 Use chopsticks to beat the yeast evenly like beating eggs

   

3. 3 Add baking powder and sugar to the flour and mix well

   

4. 4 Add yeast water to the flour and mix well (this step is the hardness of the steamed bun noodles). In this step, you can add a little more water according to the water absorption of the flour, as shown in the picture, to make a dough that is slightly softer than the steamed bun noodles

   

5. 5 The kneaded dough (pictured). Cover with plastic wrap and ferment in a warm place

   

6. 6 Wash and drain the Chinese cabbage and chop into small pieces

   

7. 7 Put it directly on the cutting board, add appropriate amount of salt and mix well, then tilt it to the side of the sink and place it for about 15 minutes to control the water

   

8. 8 Take 1/3 of the pork filling, add an appropriate amount of vegetable oil, minced onion, ginger, and cooking wine, and stir-fry until the color turns white

   

9. 9 Add a little soy sauce and an appropriate amount of salt, stir well, then turn off the heat and let cool and set aside

   

10. 10 Add minced onion, ginger, thirteen spices, cooking wine, salt, vegetable oil, sesame oil, and a little soy sauce to the remaining 2/3 of the meat filling and mix well

    

11. 11 Add a little water and stir the meat filling clockwise (as shown in the picture)

    

12. 12 Pinch off the water from the Chinese cabbage (don’t make it too dry), add it to the fried and cooled meat filling, and mix well

    

13. 13 Mix well and pour it into the mixed raw meat filling, then add an appropriate amount of salt to adjust the saltiness, and stir clockwise

    

14. 14 Ripe noodles

    

15. 15 Pull it open and take a look

    

16. 16 Put it on the dough board and knead evenly, and shape it into a long strip

    

17. 17 Cutting agent, press flat

    

18. 18 Roll out the dough into a thicker middle

    

19. 19 Add appropriate amount of water to the pot, grease the drawer and set aside

    

20. 20 Take the filling and place it in the middle of the dough. Hold it with your left hand and pinch it with your right hand

    

21. 21 As shown in the picture. In order to free up one hand to take pictures, I put it on the table to demonstrate the wrapping method

    

22. 22 Wrapped buns (pictured)

    

23. 23 Place the buns on the oiled drawer with the buns, leaving a gap in the middle. Cover and let it rest for ten minutes before steaming

    

24. 24 Keep the fire on high, turn off the heat 18 minutes after the steam is on, and simmer for another 3 minutes before opening the lid. Steamed buns (pictured)

    

25. 25 Break one open and take a look. The dough is soft and fluffy, and the filling is juicy and not dry.

    

26. 26 Finished product picture! ! !