Cabbage Sausage Buns

Cabbage Sausage Buns

Overview

I want to make fresh meat dumplings, but there is no fresh meat at home. I am a lazy person and a homebody, so I will make do with what I have in the refrigerator. I still had two sausages and one cabbage, so I made steamed buns stuffed with sausage and cabbage. It tastes really good. It’s a little more than one basket, and two people ate it all

Tags

Ingredients

Steps

  1. The flour and yeast liquid are ready

    Cabbage Sausage Buns step 1

  2. Add the yeast liquid to the flour and stir evenly

    Cabbage Sausage Buns step 2

  3. Knead into a smooth dough and let it rise

    Cabbage Sausage Buns step 3

  4. Ferment until doubled in size, then roll out the dough into a honeycomb shape

    Cabbage Sausage Buns step 4

  5. Chop the cabbage leaves, pickle them with salt and squeeze out the water, then squeeze them dry and mix them with the chopped sausages. Add Heinz tomato chili sauce, stir evenly, and the filling is ready

    Cabbage Sausage Buns step 5

  6. Cut the dough into small pieces and roll it out into a dough that is thick in the middle and thin on the sides

    Cabbage Sausage Buns step 6

  7. Use a spoon to scoop a spoonful of filling, and while turning the dough, use your index finger and thumb to make pleats. Make a small steamed bun the same size as the circle formed by your thumb and index finger. Place it in a basket and arrange it for the second proofing

    Cabbage Sausage Buns step 7

  8. After it has doubled in size, put it in a pot of cold water and steam it over high heat (white steam will come out of the steamer lid), then turn to medium heat and steam for 15 minutes, turn off the heat, simmer for 5 minutes and remove from the pot

    Cabbage Sausage Buns step 8

  9. Take a bite, it's so delicious, dip it in a little chili sauce, it's not greasy at all. The one who is full after eating

    Cabbage Sausage Buns step 9