Pork buns with cabbage sauce

Overview

For a Cantonese, making steamed stuffed buns is really not my strong point. Making soup is okay😆😆⋯Thanks to my mother-in-law’s teachings, I learned how to make dough and stuffing, and gradually I became good at it... The vegetable steamed buns I made today have more vegetables and less meat, which are nutritious and healthy😄😄...specialized for those of you who don’t like vegetables⋯haha

Tags

• staple food
• pasta
• home cooking
• steamed buns
• lunch
• dinner
• chinese cabbage
• chives
• flour
• ishibashi doenjang
• oil
• plum pork
• wang shouyi’s thirteen incenses
• salt

Ingredients

Steps

1. 1 Let the noodles rise well

   

2. 2 Use a non-stick pan to chop the plum blossom meat, add oil and stir-fry it with Ishibashi miso

   

3. 3 Put a little oil into the boiling water, blanch the cabbage for 2 minutes and remove

   

4. 4 Add some chopped leeks (to enhance the freshness), and also chop the Chinese cabbage

   

5. 5 Add Wang Shouyi’s thirteen-spice dumpling seasoning, add a little salt and oil, and stir evenly with chopsticks

   

6. 6 Divide the dough into a small ball, roll it out and start wrapping it⋯

   

7. 7 First put some oil on the steamer, set it up, and wait until the water boils to start steaming. Just breathe for ten minutes and it’ll be fine

   

8. 8 It’s ready and ready to eat. The stuffing is big❤️❤️