Cabbage and pork buns

Overview

Laobaicai is almost unheard of in the south. However, this dish is particularly plentiful in the north in the spring, and the price is very beautiful. It can be fried, stewed, or wrapped, and is delicious in various ways.

Tags

• staple food
• pasta
• home cooking
• maternity
• breakfast
• steamed buns
• hangover
• clear water
• flour
• ginger
• green onions
• light soy sauce
• mushroom
• old cabbage
• oyster sauce
• peanut oil
• pork
• thirteen incense
• yeast
• salt

Ingredients

Steps

1. 1 Chop the pork into minced meat, add light soy sauce and minced ginger, and stir evenly in one direction.

   

2. 2 Pour in the water in batches, stirring evenly in one direction.

   

3. 3 Wash and dry the old cabbage.

   

4. 4 Chop old cabbage, scallions and mushrooms.

   

5. 5 Add chopped cabbage, green onions and mushrooms to the minced meat. Add peanut oil, salt, oyster sauce and thirteen spices.

   

6. 6 Stir evenly in one direction.

   

7. 7 Knead the dough and ferment until it doubles in size.

   

8. 8 Take out the noodles, vent, and add the ingredients.

   

9. 9 Roll into oval shape.

   

10. 10 Put the stuffing in the middle, tuck the two ends into the middle, and pinch the bottom tightly.

    

11. 11 Pinch the left side of the dough towards the middle.

    

12. 12 Also pinch the right side of the dough towards the middle.

    

13. 13 Alternate left and right, pinching the top tightly.

    

14. 14 Place the corn leaves on the bed and put it in the steamer to rise for half an hour, then turn on the heat. After the fire comes to a boil, turn to medium heat for 20 minutes, turn off the heat, and simmer for 5 minutes before lifting the pot.