Classic pork and cabbage bun

Method

1. 01

   Step 1

   Prepare the ingredients, dough part

   

2. 02

   Step 2

   Dissolve yeast in water

   

3. 03

   Step 3

   Pour the yeast water into the flour.

   

4. 04

   Step 4

   Knead into a smooth dough, cover with plastic wrap, and let it rest for about 1.5 to 2 hours.

   

5. 05

   Step 5

   Meanwhile, prepare the filling: dice the cabbage and squeeze out the water, dice the pork, and mince the scallions and ginger.

   

6. 06

   Step 6

   Mix scallions, salt, pork, and light soy sauce together and marinate for about 10 minutes. Then add cabbage and corn oil and mix well.

   

7. 07

   Step 7

   The dough should have 2 in size after proofing; it's ready when a hole poked in it with your finger doesn't spring back.

   

8. 08

   Step 8

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

   

9. 09

   Step 9

   Divide the dough into 12 equal portions.

   

10. 10

    Step 10

    Take a small dough ball and roll it out into a thin sheet, thicker in the center and thinner at the edges.

    

11. 11

    Step 11

    Wrap the filling

    

12. 12

    Step 12

    The shape can be whatever you like.

    

13. 13

    Step 13

    Arrange the prepared pieces 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. Turn off the heat and let it sit 3 minutes.

    

14. 14

    Step 14

    It's done!

    

15. 15

    Step 15

    It smells so good!

    

16. 16

    Step 16

    Let's eat!