Vegetable and meat buns

Overview

I have been eating rice for almost 20 years, but now I can’t live without pasta. . . I'm lazy in the summer and don't want to go out, so I make my own steamed buns at home. The fillings can be whatever you like. Chives and celery can be substituted for the vegetarian part. Wrapped in soft dough, it's satisfying~~

Tags

• staple food
• home cooking
• cabbage
• cornstarch
• flour
• oil
• pork
• sugar
• carrot
• dry yeast
• salt

Ingredients

Steps

1. 1 Pour the flour into a basin, add an appropriate amount of water and a pinch of sugar to the yeast, let it sit for about four or five minutes and pour it into the flour;

   

2. 2 Knead into a smooth dough, cover and ferment until doubled in size;

   

3. 3 Wash and chop the cabbage, add a small amount of cooking oil and mix well;

   

4. 4 Wash and chop the carrots as well;

   

5. 5 Chop the pork belly into fine pieces. It doesn’t have to be minced into puree. It just needs to be fine. Meat that is 3 fat and 7 lean is more delicious;

   

6. 6 Add appropriate amount of salt and cornstarch, mix well;

   

7. 7 Take out the fermented dough and knead it evenly to deflate; take a small amount and roll it into dough;

   

8. 8 Put an appropriate amount of stuffing and wrap it tightly;

   

9. 9 Make all the buns in sequence and put them in a steamer to rest for about 10 to 15 minutes;

   

10. 10 Put the cold water in the pot and start steaming. After the high heat is turned on, steam for about 15 minutes and turn off the heat;

    

11. 11 Steam for another 5 minutes, uncover, and it’s ready to eat!