How to make Mushroom, Cabbage and Meat Buns

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  1.Put warm water into the basin, add yeast and stir evenly until melted

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  2.Add flour, stir into floc, and knead the dough with your hands

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  3.Knead into a smooth dough, cover with plastic wrap, seal and ferment until doubled in size

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  4. While the dough is rising, mix the stuffing.Add cooking wine, light soy sauce, oyster sauce, soy sauce, salt, pepper, monosodium glutamate, corn starch, and water to the minced meat., stir evenly and set aside

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  5. Prepare onions, ginger and garlic, and pound them into onions and ginger with the back of a knife.Minced garlic

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  6. Add to the minced meat and pour in the heat until it starts to smoke.oil, mix well and set aside

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  7. Boil water in a pot, add cabbage and fresh Mushrooms, mix well and boil until cooked

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  8. Take it out and put it in cold water.Let cool, then remove and squeeze out the water

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  9. Chop it into pieces and add it to the minced meat , stir evenly, and put it in the refrigerator for later use

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  10.About half an hour later, on the chopping board Sprinkle a little dry flour, take out the fermented dough, put it on the counter and knead it well to deflate

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  11.Knead the dough until it is smooth and without pores, and divide it into suitable small portions

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  12.Press into a cake, use a rolling pin to roll it into a thin dough, and add the refrigerated meat filling

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  13.Wrap into buns.After everything is wrapped, put it into the steamer, cover it, and ferment until doubled in size

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  14.This is the fermented bun dough.Put it into a pot of boiling water, steam it for 12 minutes over high heat, then turn off the heat and simmer for 3 minutes

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  15.Ready to eat

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  16.Finished product picture