How to make cabbage and pork buns

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  1.Pour flour into a clean and waterless basin.There is no electronic kitchen scale.I filled four full bowls of flour with the small bowl I usually eat

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  2. Warm water that is not hot to the touch Add yeast powder to melt, then add yeast water to the flour, stir with chopsticks while adding water, do not add too much water at one time, stir into large flocculation, and knead into a smooth dough by hand

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  3.Knead the dough well, sprinkle a little dry flour on the bottom of the basin to prevent sticking, cover it with plastic wrap and place it in a warm place to rise

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  4.Put the chopped pork belly and chives, garlic and ginger into a food processor and beat into a filling.Chop the cabbage and marinate with salt.Pour the water into the filling, add other seasonings and salt and mix thoroughly to prepare the filling

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  5.At this time The dough is ready to rise.Use your hands to break it into small pieces, roll it into a round ball and press it into a flat shape (I didn’t take a picture of the fermented state because my hands were stained with flour, sorry for your understanding)

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  6. Roll it into a thick skin with a thin edge and wrap it with the prepared meat filling

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  7. Wrap them in sequence and let them rise for fifteen minutes.When you pick up the buns, they feel lighter and larger.Then steam them for fifteen minutes.

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  8. After steaming, turn off the heat and simmer for three minutes to prevent the buns from shrinking and collapsing when cold, which will make them unsightly.Now, the fragrant meat buns are ready