Cabbage, Pork and Fungus Xiao Long Bao

Overview

My husband loves to eat stuffed buns. Whether they are steamed buns or dumplings, he will not refuse as long as they are stuffed. My son loves to eat small steamed buns. For the holiday dinner, he will make some small steamed buns, boil some white rice porridge, and eat some pickles. It is also comfortable.

Tags

• staple food
• home cooking
• children
• old man
• breakfast
• cabbage
• cooking wine
• edible oil
• flour
• fungus
• onions
• oyster sauce
• pork
• sichuan pepper powder
• yeast
• ginger
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare the stuffing: Chop the cabbage, squeeze out the soup, do not throw away the soup, wash and chop the fungus after soaking, chop the green onion and ginger, add pepper, pepper powder, oyster sauce, cooking wine to the meat filling, use the squeezed out soup to beat the meat filling, until almost all the soup is poured into the meat filling, beat until there is no juice, add the green onion and ginger, sesame oil, cooking oil and mix well, finally add cabbage and fungus, stir evenly.

   

2. 2 Mix the flour with eggs and milk, wait for fermentation, when it has doubled in size, put it on the chopping board to release air and knead well

   

3. 3 Shape into small pieces of dough, approximately 25 or 6 grams each, and roll into a ball

   

4. 4 Put appropriate amount of filling into the rolled dough

   

5. 5 Wrap and seal

   

6. 6 Put it in the basket and cover it for secondary fermentation. The fermentation time depends on the temperature. After the steamed buns have started to rise, turn on the steam and wait for 15 minutes to turn off the heat. When uncovering the pot, remove the lid quickly to prevent distilled water from pouring on the steamed buns and affecting the appearance

   

7. 7 It’s ready for you to taste