How to make cabbage oil shuttle stuffed buns

Busy work makes many people lose interest in cooking for themselves, and they just eat out every day to fill their stomachs. However, the result of doing so is that their health is in a sub-healthy state and they become more prone to illness. Cabbage and oil-soaked buns are easy to make and can help improve the body's resistance and better maintain health.

1. Add yeast water to all-purpose flour and knead into dough. Place in a bowl, cover with plastic wrap, and refrigerate overnight to ferment.

2. Take out the dough from the refrigerator the next morning and let it ferment as shown in the picture.

3. Sprinkle a thin layer of flour on the chopping board, take out the dough, place it on the chopping board, knead it until smooth, cover it with plastic wrap and set aside.

4. Wash the cabbage, blanch the fungus in boiling water, rinse with cold water and drain.

5. Dice the cabbage, put it in a bowl, add salt and marinate for a few minutes.

6. Dice the fungus.

7. Dice the pork, put the pork and fried dough sticks into the wok, add seasoning and mix well.

8. Squeeze out excess water from the cabbage and put it into the wok together with the diced black fungus.

9. Stir the vegetable filling evenly.

10. Take a piece of dough and roll it into a long strip.

11. Use a knife to cut the dough into even-sized pieces, flatten them, and use a rolling pin to roll them into bun skins that are thick in the middle and thin at the edges.

12. Take a bun skin and put in appropriate amount of stuffing.

13. Hold the stuffed bun skin with your left hand, pinch the upper and lower sides of the bun skin with your right thumb and index finger respectively, rotate in circles to pinch the bun skin tightly, and rotate in opposite directions with both hands, as shown in the picture.

14. A bun is ready!

15. Wrap all the buns one by one and put them into the steamer.

16. Place the steamer on the steamer, cover with lid, and let it ferment for 20 minutes. Then bring to a boil over high heat, turn to medium heat and steam for 15 to 20 minutes, then simmer for 5 minutes.

17. When the time is up, open the lid of the pot. The steaming buns are out of the pot!

18. Finished product picture.

19. Take a bite, it’s so delicious! It’s still better if you make it yourself!

Although restaurant dishes are delicious, they may hide some hygiene issues. The method of making cabbage and oil-spinach stuffed buns is simple and you can make them at home to ensure hygiene.