Fresh meat and cabbage buns
Overview
Nowadays, my diet is too refined, so when I make pasta without affecting the taste, I always add some whole wheat flour, which I feel will be healthier.
Tags
Ingredients
Steps
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Mix the flour and whole wheat flour until evenly mixed.
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Mix the yeast evenly with warm water and let it sit for 2 minutes, then add it to the flour and knead it into a smooth and soft dough. Cover it with plastic wrap or a damp cloth for fermentation.
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Wash and chop the cabbage and add appropriate amount of salt to marinate it.
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Add salt, sugar, dark soy sauce, oyster sauce, cooking wine, minced ginger, minced green onion, and sesame oil to the meat filling. Stir evenly and let it sit for a while to absorb the flavor.
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Squeeze out the water from the cabbage and add it to the seasoned meat filling, mix well, and then add an appropriate amount of salad oil.
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Let the dough ferment until it is 2~2.5 times its original size.
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Take out the dough, deflate it, and divide it into equal-sized balls.
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Press it into a round shape with your hands, take a round dough and roll it into a round dough that is thin around the edges and thick in the middle.
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Add stuffing and wrap into buns.
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Place the wrapped buns in the steamer, let them stand for 20 minutes, add cold water to the pot, bring to a boil over high heat, then turn to medium heat and steam for 20 minutes, turn off the heat and simmer for 5 minutes before taking it out.
