Cabbage and pork buns

Overview

The cabbage and pork buns are soft and white on the outside and moist and salty on the inside. Take a bite and leave a mouthful of fragrance. They used to be stuffed with cabbage and pork. This time I used onions to season the meat filling, and it tasted delicious.

Tags

• staple food
• home cooking
• children
• old man
• steamed buns
• fast food
• lunch
• cabbage
• cooking wine
• edible oil
• flour
• ginger powder
• light soy sauce
• old soy sauce
• onions
• pork stuffing
• steamed bun seasoning
• sugar
• yeast powder
• salt
• sesame oil
• water

Ingredients

Steps

1. 1 Ingredients for steamed bun skin: flour, yeast powder

   

2. 2 Mix yeast powder with water, add to flour, knead into a smooth dough, place in a basin to rise, about 30 minutes.

   

3. 3 Ingredients for steamed bun filling: cabbage, onion, pork filling.

   

4. 4 Chop the cabbage into fine pieces, add salt, let it sit for 5 minutes, then squeeze out the water.

   

5. 5 Finely chop the onion.

   

6. 6 Add salt, dark soy sauce, light soy sauce, cooking wine, sugar, ginger powder, bun seasoning, a small amount of water, and cooking oil to the meat filling, and stir to taste.

   

7. 7 Add minced onion and mix well.

   

8. 8 Add chopped cabbage.

   

9. 9 Stir evenly again, pour in sesame oil to enhance fragrance, stir well and set aside.

   

10. 10 Move the dough to the board, knead it to release the air, divide it into equal portions, and roll it into balls with your palms.

    

11. 11 Roll out into a thick bun skin with thin edges around the middle.

    

12. 12 Put an appropriate amount of cabbage and pork stuffing on the bun wrapper, and wrap it with pleats.

    

13. 13 Wrap all the buns in turn, cover with a damp cloth, and leave to rest for 20 minutes.

    

14. 14 After it is cooked, put it into a pot of boiling water for steaming. Fire, 20 minutes.

    

15. 15 It's out of the pan and ready to eat. . . .