Cabbage oil dumplings

Overview

The leftover oil residue from yesterday's oil refining. When I saw it, I immediately thought of making buns. You know the world of foodies. I ate three of them after making them. I took a bite and my mouth was full of happiness. The crispiness of the oil residue, the fragrance of the cabbage, the soft cotton of the dough😍😍delicious

Tags

• staple food
• home cooking
• steamed buns
• cabbage
• flour
• msg
• oil residue
• thirteen incense
• yeast
• carrot
• pepper
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 Ingredients needed to prepare the dough

   

2. 2 Pour water into the bread machine

   

3. 3 Add flour

   

4. 4 Make a hole in the middle of the flour with your fingers and put the yeast into the hole

   

5. 5 Put the inner pot into the bread machine and press the kneading program (ten minutes)

   

6. 6 One kneading process is completed

   

7. 7 Take it out and put it into a larger pot, cover it with plastic wrap and let it ferment until 2 to 2.5 times in size

   

8. 8 Chop all the recessed materials and set aside

   

9. 9 Add an appropriate amount of oil to the wok, heat it up, add the cabbage and stir-fry out the excess water

   

10. 10 Put the fried cabbage into a basin, pour in the oil residue and carrots

    

11. 11 Add salt, monosodium glutamate, pepper, thirteen spices, soy sauce, stir evenly

    

12. 12 Use your fingers to make a hole in the fermented dough without recycling it, and the dough will be fermented

    

13. 13 Pour an appropriate amount of dry flour onto the silicone mat, take out the dough and knead until deflated

    

14. 14 Pull your fingers back and push out the palm, repeat this action

    

15. 15 Take part of the dough and knead it into a long strip, cut into 32g pieces

    

16. 16 Divide all the dough

    

17. 17 Knead each small amount again until it is smooth, and set it aside to wake up (do not knead it all at once, just use as much as you need)

    

18. 18 Use a rolling pin to roll it into a round shape that is thick in the middle and thin around the edges

    

19. 19 Fill the steamer with water and brush oil on the steamer

    

20. 20 Hold the skin with your left hand and add the filling with your right hand

    

21. 21 When pinching the bun, move your thumb forward, and twist the pleats with your thumb and index finger at the same time. When closing the bun, press it properly and there should be no lumps on the mouth of the bun.

    

22. 22 Place the wrapped buns into an oiled steamer, cover and let rest for 10 minutes. Turn on the heat and steam for 8 to 10 minutes, then turn off the heat and simmer for another 3 minutes, then you can open the lid and serve the pot😍

    

23. 23 Appreciation of finished product pictures

    

24. 24 Appreciation of finished product pictures

    

25. 25 Appreciation of finished product pictures