Cabbage and pork vermicelli buns

Overview

How to cook Cabbage and pork vermicelli buns at home

Cut the pork into thin slices and mince the green onions in a meat grinder.
Mixed meat filling.
Crack an egg into it, add peanut oil, dark soy sauce, salt and five-spice powder, dark soy sauce and oyster sauce to taste.
Then stir in one direction and set aside.
Soak the vermicelli in boiling water for half an hour in advance, then chop it into pieces, dry it out, add some oil and dark soy sauce, and stir evenly.
Mix the filling evenly and sprinkle with appropriate amount of salt when ready to wrap.
Chop the cabbage in advance and add it to the meat filling.
Knead and deflate the risen dough, then flatten it into a round shape.
Wrap the appropriate amount of meat filling into the dough.
Wrap into bun shape.
Now wrap everything up and let it rest for 15 minutes.
When the steamed buns have doubled in size, steam them in cold water for 15 minutes.
Let it rest for a while and then lift it up to avoid water vapor dripping and causing the bottom of the tower.
Enjoy with your favorite dipping sauce.
The beautiful meat buns are ready.
Finished product pictured above.