How to make diced pork and cabbage buns

• 

  1. Add 3 grams of yeast to 300 grams of flour

• 

  2.Add appropriate amount of warm water in batches and stir with chopsticks Shape into cotton wool

• 

  3.Knead into a smooth and non-sticky dough.Now that the weather is cold and the temperature is low, the dough should be as soft as possible so that it can rise easily.Cover with cloth and place in a warm place to ferment until doubled in size (about two hours)

• 

  4.Use While the dough is rising, prepare the filling: wash the pork belly and cut into 1cm cubes

• 

  5.Chop green onion and ginger

• 

  6. Add chopped green onion and ginger to the diced meat, and then add oyster sauce Salt, soy sauce, cooking oil, chicken powder, white pepper powder, cooking wine, five-spice powder and stir well

• 

  7. Stir well Marinate the meat filling for half an hour

• 

  8.Wash the cabbage and cut it slightly with a knife , add half a spoonful of salt before chopping (cabbage with salt makes it easier to remove the water)

• 

  9.Use a clean cloth to remove excess water from the chopped cabbage

• 

  10. Add it to the meat filling in step 7 and mix well

• 

  11.Look! How well the dough fermented

• 

  12. Take out the dough and knead it evenly for about ten minutes.Grow into strips

• 

  13.Use a knife to cut into small doses of even size

• 

  14.Take a small dough, press it flat, and use a rolling pin to roll it into a thick bun skin with thin sides.Too thin

• 

  15.Put an appropriate amount of filling into the bun wrapper

• 

  16.Pinch out pleats with your thumb and index finger

• 

  17. Seal the mouth and it will be wrapped in a bun

• 

  18. Let the wrapped buns rise for fifteen minutes.Boil water in a pot, put in wet drawer cloth, put in buns and cover.Start steaming for twenty minutes and then simmer for three minutes

• 

  19.Finished product picture