Cabbage and pork buns

Overview

How to cook Cabbage and pork buns at home

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• autumn recipes
• chinese cabbage
• cooking wine
• egg
• flour
• ginger
• light soy sauce
• onions
• oyster sauce
• pork
• very delicious
• white sugar
• yeast
• black pepper
• salt

Ingredients

Steps

1. 1 Dissolve the yeast in warm water, add a little milk powder, then stir the flour while adding it, and make it three-light: light the flour basin and light your hands, cover the dough with plastic wrap, and let it wake up in a warm place for an hour. I put it next to the heater.

   

2. 2 After an hour, the volume of the dough has doubled. If a small pit appears when pressed with your finger and does not shrink back, it means that the dough has risen.

   

3. 3 Place the risen dough on the chopping board, knead it vigorously to restore it to its original size, and then press it into a shape that is thick in the middle and thin around the edges.

   

4. 4 Make pork filling: mince the pork with a blender, add chopped ginger, green onions, an egg, add salt, a small amount of cooking oil, light soy sauce, oyster sauce, cooking wine, white sugar, black pepper, stir continuously in one direction, chop the Chinese cabbage, add a little salt to marinate, then squeeze out the water and add the meat filling.

   

5. 5 Place the wrapped buns in the steamer to rest for another 25 minutes

   

6. 6 Add cold water, steam for 15 minutes, turn off the heat and simmer for 4-5 minutes.

   

7. 7 Big and delicious steamed buns.