Steamed cabbage buns

Method

1. 01

   Step 1

   Prepare ingredients 1

   

2. 02

   Step 2

   Dissolve the yeast in water and then pour it into the flour.

   

3. 03

   Step 3

   Knead into a smooth dough, cover with plastic wrap, and let it rest for about 1.5 hours (shorter in summer and longer in winter).

   

4. 04

   Step 4

   Meanwhile, prepare the filling: dice the pork, dice the scallions and ginger, put them together with salt and light soy sauce, mix well and marinate for 10 minutes. Dice the cabbage and squeeze out the water.

   

5. 05

   Step 5

   After mixing the cabbage and diced meat evenly, pour in the corn oil and mix well.

   

6. 06

   Step 6

   The dough is ready when it has risen to 2 its original size, or when a hole poked in it with your finger does not spring back, and when you pull it apart, the inside has a honeycomb structure.

   

7. 07

   Step 7

   Knead the dough to remove air, and sprinkle with some dry flour to prevent sticking.

   

8. 08

   Step 8

   Divide them into equal portions of your preferred size. I divided them into 12 portions and rolled them into balls.

   

9. 09

   Step 9

   Roll the dough into a thin sheet that is thicker in the middle and thinner at the edges.

   

10. 10

    Step 10

    Wrap the filling

    

11. 11

    Step 11

    Shape is up to your liking

    

12. 12

    Step 12

    Arrange the prepared pieces in order, placing them in a steamer basket, leaving some space between each one. Place the basket in a pot of cold water and bring it to a boil over high heat. Steam for about 25 minutes after the water boils, then turn off the heat and let it sit 3 minutes.

    

13. 13

    Step 13

    Finished product image

    

14. 14

    Step 14

    Let's eat!

    

15. 15

    Step 15

    Finished product

    

16. 16

    Step 16

    Finished product image