Pork and cabbage steamed buns

Overview

Our family is all authentic Shandong people! ! They all like to eat steamed buns and dumplings. . .

Yeast powder. 2g.
About 300 ml of warm water.
Two bowls of flour, about 500g.
White sugar, 3g.
Add warm water, yeast powder, and sugar together.
Mix well.
Add flour.
Stir until it resembles snowflakes.
Knead the dough evenly until the surface is smooth. Cover and let rise for 20 minutes.
Let rise for 20 minutes.
Jiaozhou Chinese cabbage.
Cut in half.
Cut into thin strips.
Chop the stuffing.
Sprinkle with salt and squeeze out excess water.
Add onions, ginger, peanut oil, and meat filling, stir evenly in a clockwise direction. Adding peanut oil locks the surface of the meat to prevent soy sauce and salt from hardening the meat filling.
Add light soy sauce and stir evenly.
Add chicken essence and five-spice powder and stir evenly.
Add the meat filling to the cabbage stuffing, add salt, chicken essence, five-spice powder, peanut oil, and stir evenly.
Add cilantro and mix well.
Let the finished noodles rise.
Rub to remove air bubbles.
Take half of the noodles and cut into three strips.
Slice and squeeze.
Cover the remaining half of the surface with moist gauze.
Have the dough ready.
Roll out the dough.
Package system.
Cover with a damp cloth and let rise for ten minutes.
Put in the steamer, add water and turn on high heat.
After boiling, steam for 20 minutes.
Remove from the pan.
Plate.
Let’s eat!