Pork and cabbage stuffed buns

Pork and cabbage stuffed buns

Overview

The children at home love to eat steamed buns. The steamed buns are not very big and are easy for children to hold, and the dough is made softer. Both children and adults love to eat it.

Tags

Ingredients

Steps

  1. Chop the pork into mince.

    Pork and cabbage stuffed buns step 1

  2. Add salt, oil, pepper powder, oyster sauce, sesame oil, and an egg to the pork filling and mix well.

    Pork and cabbage stuffed buns step 2

  3. Chop the cabbage into fine pieces.

    Pork and cabbage stuffed buns step 3

  4. Pour the cabbage into the lean meat and stir evenly.

    Pork and cabbage stuffed buns step 4

  5. Pour one kilogram of wheat core wheat flour special for golden arowana dumplings into the basin.

    Pork and cabbage stuffed buns step 5

  6. Add a little sugar yeast to the flour and warm water to form a smooth dough.

    Pork and cabbage stuffed buns step 6

  7. Cover the dough with plastic wrap and let rise in a warm place until doubled in size.

    Pork and cabbage stuffed buns step 7

  8. Remove and deflate the dough, cut it into equal-sized balls, and then roll it into bun wrappers.

    Pork and cabbage stuffed buns step 8

  9. Take a bun skin, add appropriate amount of stuffing to it, and wrap it into a bun.

    Pork and cabbage stuffed buns step 9

  10. Put the wrapped buns into the steamer one by one, let them rise again for 30 minutes before steaming, and then steam over medium heat for 15 minutes.

    Pork and cabbage stuffed buns step 10