How to make cabbage and meat stuffed buns

Cabbage and meat stuffed buns are a very lifelike home-cooked dish. You don’t need to prepare seasonings deliberately to make this dish. Just the basic salt, MSG, soy sauce and vinegar at home can make a delicate dish. The soup of this dish looks even more delicious and makes people drool.

1. Dissolve the yeast in warm water, let it stand for a while, pour it into the flour, stir it into a cotton-like state, then knead it into a smooth dough, and let it stand to ferment.

2. Prepare the filling for the buns. Wash and chop the cabbage into small pieces. Heat the oil in a pan. Add minced ginger and minced garlic. Stir-fry the cabbage over high heat until soft. Set aside.

3. Pour the cabbage, mushrooms, and pork belly together, add appropriate amount of light soy sauce, salt, five-spice powder, sesame oil, and chopped green onions, mix well, and the bun filling is ready.

4. Soak the mushrooms and chop them. Dice the pork belly. Stir-fry over low heat until the pork belly is fragrant and cooked. When the pork belly is full of flavor, serve and set aside.

5. Let the dough ferment until it doubles in size

6. Knead the dough again to release air.

7. Roll the noodles into long strips and then cut into equal-sized pieces.

8. Roll the dough into a dough that is thick in the middle and thin at the edges.

9. Add the cabbage, mushroom and meat filling and start wrapping.

10. Leave the wrapped buns aside for 15 minutes to allow them to ferment again, then put them into the steamer, add cold water, and steam them on low heat for 15 minutes after the steam comes up over high heat.

11. Finished product picture.

In fact, eating out for a long time is not good for human health. Although the recipe of cabbage and meat buns is very simple, people who have eaten it will never forget it.