Minced Pork Vermicelli and Cabbage Buns

Overview

How to cook Minced Pork Vermicelli and Cabbage Buns at home

Pour the flour into the basin
Add 3.3 grams of yeast, 10 grams of sugar, and 3 grams of salt.
Use chopsticks to stir in the same direction.
Keep stirring
Start kneading the dough. Knead the dough with your thumbs until the surface is smooth.
Assemble the plate as shown. Cover the entire dough with a plastic bag and place it at an ambient temperature of 30°C for fermentation.
Ferment until the dough is about doubled in size.
Use a rolling pin to deflate the fermented dough.
Divide the fermented dough into portions, then use a rolling pin to roll it into a thick sheet with a thin edge.
While the dough is fermenting, chop the cabbage and green onion into fine particles.
The minced meat and vermicelli are made into small cubes.
Stir several ingredients evenly and add the various ingredients prepared previously according to personal taste.
Wrap it well, put it in a steamer, cover it with a wet gauze that has been twisted dry, and ferment it for another 15 minutes. Take out the equipment for packing the buns and set aside. Boil the water in the steamer, add the fermented buns, and steam for 20 minutes.
Done!