How to make steamed buns stuffed with cabbage oil shuttle

• 

  1.Add all-purpose flour to yeast water and knead into dough.Place in a pot, cover with plastic wrap, and refrigerate overnight to ferment.

• 

  2. Take out the dough from the refrigerator the next morning, and the dough will ferment as shown in the picture.

• 

  3. Dust the chopping board with thin flour, take out the dough, place the dough on the chopping board, and knead Smooth, cover with plastic wrap and set aside.

• 

  4. Wash the cabbage, soak the fungus in boiling water, blanch it, drain it in cold water share.

• 

  5. Dice the cabbage, put it in a basin, add salt and marinate for a few minutes.

• 

  6. Dice the fungus.

• 

  7. Cut the pork into cubes, put the pork and oil shuttle into the wok, and add Mix the seasonings well.

• 

  8. Remove the excess water from the cabbage and put it into the wok with the diced fungus.

• 

  9. Stir the vegetable filling evenly.

• 

  10.Take a piece of dough and roll it into a long strip.

• 

  11.Use a knife to cut into evenly sized pieces, flatten them, and Use a rolling pin to roll out the bun skin into a thick middle and thin edge.

• 

  12.Take a bun skin and add an appropriate amount of filling.

• 

  13. Hold the stuffed bun wrapper with your left hand and pinch it with the thumb and index finger of your right hand.Hold the top and bottom of the edge of the bun skin, pinch the bun skin tightly in a circle, and use both hands to turn in opposite directions, as shown in the picture.

• 

  14. Just one bun!

• 

  15.Wrap all the buns in turn and put them in the steamer.

• 

  16.Place the steamer on the steamer, cover it, and let it ferment for 20 minutes.Then bring to a boil over high heat, turn to medium heat and steam for 15 to 20 minutes, then simmer for 5 minutes.

• 

  17.When the time is up, uncover the pot.The steaming hot buns are ready!

• 

  18.Picture of the finished product.

• 

  19.Take a bite, it’s so delicious! It’s still delicious if you make it yourself!