How to make cabbage stuffed buns

For middle-aged and elderly people, half of their life can be said to have passed. In the remaining life, all we need to do is enjoy life. Enjoying life starts with the details of life, such as three meals a day. Many middle-aged and elderly people have not had the chance to enjoy many delicious foods. Let me introduce to you how to make the dish of cabbage-stuffed buns.

1. Mix self-raising flour with warm water to make a smooth dough, cover with plastic wrap and place in a warm and humid place to rise for 20 minutes. If the temperature in your kitchen is not too cold, the rising time should not be too long. If it is too long, the dough will rise too much and will become dead if you knead it again and steam it. Knead the dough evenly, let it rest, and then knead it into strips before use.

2. At this time, we soak the peppercorns in boiling water, and use this pepper water to enhance the flavor later.

3. Add eggs, salt, light soy sauce, chopped green onion, minced ginger, cooking wine and sesame oil to the pork filling.

4. Add the freshly soaked and cooled pepper water, and stir in one direction, first slowly and then quickly. The pepper water can be added in several times.

5. Cut the washed and dried cabbage into small pieces and put them in a bowl. Add a little olive oil or salad oil. This way, the cabbage will not change color easily and will remain moist when placed in the stuffing.

6. Slowly knead the risen dough evenly, so that the dough you will use later will be very uniform without big bubbles. Take out the dough, divide it into two halves and knead it into long strips. Use your hands to pinch it into even-sized pieces. You can also cut it with a knife.

7. Sprinkle a little thin flour on the surface and press it evenly with your hands to make it round. Use a rolling pin to roll the dough into a thin layer that is slightly thick in the middle and thin around the edges.

8. At this time, find someone to help you mix the cabbage and the minced meat. Don’t mix the cabbage too early, or it will collapse and leak water, making it difficult to wrap.

9. Place the dough on the fingers of your left hand and move it slightly forward to make it easier for your fingers to move the dough. Add the meat filling you think is suitable.

10. Use your right hand to pull and engage the dough, and fold it step by step as shown in the picture.

11. Cooperate with the left hand in the rotation, and fold the left hand about 23 times.

12. Remember that you can leave a belly button at the end or you can mesh them together like I did. Of course, you can also follow your mother's wishes. Don’t forget to put the wrapped buns on the lid, and don’t forget to sprinkle some thin flour on the lid to prevent them from dipping into the bottom.

13. Place the wrapped buns in a kitchen at a suitable temperature for 10 minutes to let them rise. This is the key. Many people let the dough rise for a long time at the beginning. If they don't let it rise at this time, the steamed buns will be very small, wrinkled and full of wrinkles. It would be great if we could let the noodles stretch out comfortably.

14. Brush the steamer with oil so that the bun skin won’t fall off when you open the pot. Arrange the buns, put water in the steamer and bring it to a boil, then add a large bowl of cold water and put the steamer on and cover it. In this way, the water will boil quickly. Remember to keep track of the time. It will be ready 20 to 25 minutes after boiling. This will ensure sufficient fire and energy.

Have you learned today’s introduction? If you want to eat safely and healthily, you have to do it yourself, so take action now and enjoy the process of making big buns stuffed with cabbage together.