Chinese cabbage and pork buns
Overview
Winter is the season for eating Chinese cabbage. I remember when I was a child, every household would store a lot of Chinese cabbage when winter came. Then one winter, my hard-working mother would change her ways to make various Chinese cabbage foods. The most memorable thing is the Chinese cabbage and meat buns, which are extremely salty and delicious in one bite. Share this recipe with friends who like to eat Chinese cabbage and those who don’t like Chinese cabbage.
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Ingredients
Steps
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Dissolve the yeast with warm water, knead the yeast water, warm water and flour into a soft and hard dough, cover it with a wet towel and ferment.
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Chop the Chinese cabbage and marinate with two tablespoons of salt.
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Squeeze the water out of the Chinese cabbage with your hands and squeeze it several times.
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Chop the pork belly into mince, add 1 spoon of salt, 3 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 spoon of Sichuan pepper powder, half a spoon of pepper, half a spoon of chicken essence, chopped green onion, and minced ginger, stir evenly.
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Add the squeezed Chinese cabbage into the minced meat and stir evenly. Since I’m using pork belly, I don’t need to add it.
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The finished exhaust is divided into small doses. I divided into 27 doses.
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Roll out the dough into a thin pancake in the middle and around it.
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Put an appropriate amount of filling on the dough and slowly close it.
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After wrapping, let it rise for a second time until the buns become light. In winter, it takes longer. I put the buns in a steamer and boil the water in the steamer until it feels warm to the hand, which takes 25 minutes.
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Place in a steamer and bring to a boil, then turn to medium heat and steam for 15 minutes.
