Steamed buns stuffed with Chinese cabbage

Overview

How to cook Steamed buns stuffed with Chinese cabbage at home

Wash and blanch the bok choy and wash the mushrooms.
Cut it all.
Chop green onions and ginger.
Heat oil in a pan, add onions and ginger and stir-fry until fragrant.
Add the mushrooms and stir-fry for a while.
Add oyster sauce and light soy sauce.
Stir fry evenly.
Let the mushrooms cool, add the cabbage, salt and sesame oil.
Mix well.
Pour the flour into the cooking machine, pour in water and yeast and knead it into a dough.
There is no need to wake up the noodles in summer, just roll them into long strips and divide them into portions of about 63 grams.
Roll out into bun skin.
Add filling.
Wrap everything up and let it rise for about 40 minutes.
This is what it looks like after waking up.
Pour cold water into a pot, boil the water, steam for 10 minutes, and simmer for 3 minutes.
Finished product.
Very soft.