Pork and cabbage buns

Overview

I'm taking sick leave to find something to do for myself. My husband is working very hard, so I'll be thinking about cooking something delicious at home!

Tags

• staple food
• home cooking
• cabbage
• chicken essence
• cooking wine
• five spice powder
• flour
• green onions
• oil
• pork
• vinegar
• zanthoxylum bungeanum
• ginger
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 The first step is to knead the dough. The flour I chose is self-rising dough because I don’t know how to use yeast. It is best to use warm water to knead the noodles.

   

2. 2 Knead the dough until smooth, then place it in a bowl and wrap it with plastic wrap. Set aside to wake up for at least two hours.

   

3. 3 At this time we can make the stuffing and prepare the ingredients first. The main ones are pork, cabbage and green onions, chopped and set aside.

   

4. 4 Chop the cabbage and marinate it with appropriate amount of salt for about ten minutes. This is mainly to remove excess water from the cabbage. Mine is already pickled cabbage, and the water has been basically squeezed out!

   

5. 5 Mash the meat, mince the cabbage, mince the green onions, and mince the ginger. Soy sauce, cooking wine, sesame oil, vinegar, mix together. Heat oil in a pot and add fifteen peppercorns. After the peppercorns are fragrant, remove the peppercorns, let the oil cool, and add it to the filling.

   

6. 6 Stir evenly, and add appropriate amount of water or stock to the stuffing. This is the filling after I’m done. It looks pretty good! The specific oil and salt can be determined according to personal taste. Some people like it a little bigger, and some people like it a little saltier!

   

7. 7 After the fillings are ready, wait for time. When you see the dough has doubled in size, you are ready to make the buns! Knead the dough into a cylindrical shape, then cut into pieces and roll out the dough.

   

8. 8 Prepare to roll the dough

   

9. 9 The next step is to make the buns. You can make the buns as beautiful as possible according to your personal abilities!

   

10. 10 Put the wrapped buns into the steamer and steam for about fifteen minutes.

    

11. 11 These are the steamed buns. Because mine is self-rising dough, some dry flour was kneaded in when kneading and rolling out the dough. Some buns did not open completely, but they look pretty good, don’t they? The skin is thin and the filling is big, let’s eat!