Two-color steamed buns stuffed with pickled cabbage and pork

Two-color steamed buns stuffed with pickled cabbage and pork

Overview

The dough is neither fermented nor hot. The skin is thin and the filling is large. It is soft and chewy. It is easier than baking bread and tastes stronger than hot bread. It turns out that steamed buns can be as simple as dumplings. They are not hard when cold. The meal comes out in one pot and the whole family is eager to eat it. If you like it, try it now!

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Ingredients

Steps

  1. Prepare ingredients: flour, milk and dragon fruit juice. Note that after squeezing the dragon fruit juice, filter out the dragon fruit seeds. Divide the flour into two, knead half with milk and half with dragon juice, knead into a smooth dough, cover with plastic wrap and let it rest.

    Two-color steamed buns stuffed with pickled cabbage and pork step 1

  2. Wash the pork, cut it into diced meat of about 2 cm, put it into the Delma wireless meat grinder, click a few times according to your favorite taste, and mince it into minced meat. Remember to charge the battery in advance.

    Two-color steamed buns stuffed with pickled cabbage and pork step 2

  3. Wash and chop the sauerkraut, wash it again and squeeze out the water. This is home-pickled sauerkraut, which is crisp, tender and refreshing, with a pure taste.

    Two-color steamed buns stuffed with pickled cabbage and pork step 3

  4. Peel the onion and ginger, wash and mince them, put the minced meat into a basin, add a little old soup, minced onion and ginger, salt, five-spice powder, mushroom powder, light soy sauce, and oyster sauce and stir evenly in one direction, then add olive oil and mix well. If you don’t have old soup, you can add a little less water, then add sauerkraut and mix well. The sauerkraut relieves greasiness, and some fat can be added to the meat filling to make it fragrant.

    Two-color steamed buns stuffed with pickled cabbage and pork step 4

  5. Knead the two doughs into long strips, wrap the white dough with the purple dough, then pinch and roll evenly.

    Two-color steamed buns stuffed with pickled cabbage and pork step 5

  6. Then cut into several small noodles, cut upwards, and flatten.

    Two-color steamed buns stuffed with pickled cabbage and pork step 6

  7. Roll it into a thin pancake, wrap it with sauerkraut and pork filling, and shape it into a square shape.

    Two-color steamed buns stuffed with pickled cabbage and pork step 7

  8. Use your fingers to push out the pleats on each side and pinch them toward the middle to make a pattern, or you can wrap them directly into buns.

    Two-color steamed buns stuffed with pickled cabbage and pork step 8

  9. The raw color is very beautiful, put it in the steamer, add an appropriate amount of water to the pot, boil over high heat and steam for 15 minutes.

    Two-color steamed buns stuffed with pickled cabbage and pork step 9

  10. Remove from pan and plate.

    Two-color steamed buns stuffed with pickled cabbage and pork step 10