Cabbage and pork buns

Overview

After the Beginning of Autumn, Chinese cabbage is sold everywhere in the community courtyard. While it is freshly picked, you can quickly make a pot of cabbage and pork buns and eat it while it is hot, leaving a mouth-filling aroma.

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• students
• baking powder
• chinese cabbage
• cooked soybean oil
• flour
• onions
• oyster sauce
• pork
• thirteen incense
• warm water
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Dissolve the yeast in warm water, add a little salt into the flour, knead the dough, and let it sit until the dough starts to boil.

   

2. 2 Wash and control cabbage

   

3. 3 Chop the pork stuffing, mince the green onion, ginger and coriander into fine pieces, put it into the meat stuffing, add salt, soy sauce, oil consumption, thirteen spices, and cooked soybean oil in order according to your own taste. Stir and marinate to taste.

   

4. 4 Cut the cabbage into shreds, add salt and gently knead out the cabbage water, chop into fine pieces, hold it with both hands and squeeze out the cabbage water. Add to the meat filling and stir evenly. (There is salt in cabbage, so don’t put too much salt in the meat filling)

   

5. 5 After the dough is ready, knead it, shape it into dough, and roll it out

   

6. 6 Wrap the dough into the filling and put it in the pot. After the water boils, continue to steam for 15 minutes. Start the pot