Celery meat buns/cabbage meat buns

Overview

I love eating pasta so much that I feel uncomfortable if I don’t eat it for a while. Although it’s a bit complicated to make, it doesn’t stop me from wanting to eat it. Haha, if you have a baby, you must use a food processor to grind the meat. The filling can be said to melt in your mouth. Especially suitable for children to eat. Although my daughter is a foodie, she is very lazy when it comes to chewing things. As long as the meat is cut into larger pieces, she will say that she can't chew it thoroughly and then spit it out. So a food processor is the best choice.

Tags

• staple food
• home cooking
• pregnant women
• maternity
• children
• old man
• fast food
• lunch
• cabbage
• celery
• flour
• lean meat
• light soy sauce
• oil
• onions
• warm water
• yeast
• ginger slices
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Dissolve half a bag of yeast in warm water below 37 degrees, add an appropriate amount of flour and knead it into a smooth dough, cover it with plastic wrap and leave it to ferment in a warm place for about two hours in winter. The big bag I used had yeast, so I used half the bag.

   

2. 2 While the dough is fermenting, start preparing the filling. Cut the celery and cabbage first. Celery I used celery. The cabbage is brought from my hometown.

   

3. 3 Prepare a piece of lean meat, about 1/4 fat. If you don’t like fat meat, you can use leaner ones. Cut the meat into small pieces and put the ginger slices into the meat grinder cup of the food processor. (My family has children, so I use a meat grinder cup to mince the meat, which makes it easier for the children to chew it. In fact, the final taste is the meat you cut yourself.)

   

4. 4 The meat is minced and very fine, almost like minced meat. Pour out the minced meat, add appropriate amount of light soy sauce, salt, pepper, and sesame oil and marinate for a while.

   

5. 5 Pour an appropriate amount of oil into the marinated meat and stir evenly. Place it among the celery and cabbage respectively. Add a little more meat to the side with more vegetables. (The purpose of adding oil to the marinated meat is to lubricate it, so that the meat can spread easily when mixing.) Add an appropriate amount of salt to the prepared vegetable filling, and the filling is ready.

   

6. 6 When the dough is fermented, knead it again to deflate it.

   

7. 7 Break into equal pieces.

   

8. 8 Roll the dough into a round piece, put appropriate amount of filling in it, and wrap it well.

   

9. 9 Although I love to eat, the wrappings don’t look good. It's okay, as long as it's delicious.

   

10. 10 Make a smaller bun for your daughter. After it was steamed, my daughter ate it directly.

    

11. 11 Place the wrapped buns in the steamer to rest for 20 minutes, then start steaming. Steam for 20 minutes, then turn off the heat and simmer for 5 minutes.

    

12. 12 I steamed a lot and couldn't eat it and put it in the refrigerator. Pictures are raw.

    

13. 13 Ripe.