How to make cabbage and meat buns

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  1. Dissolve the yeast in warm water, let it sit for a while, and pour it into the flour., stir into cotton wool, then knead into a smooth dough, and let it rest for fermentation.

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  2. Prepare the bun filling, wash and chop the cabbage, heat the oil in the pot, add Saute the minced ginger and garlic until fragrant.Stir-fry the cabbage quickly over high heat until the cabbage becomes soft and set aside.

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  3. Soak the mushrooms and chop them into small pieces.Cut the pork belly into small dices and cook over low heat.Stir-fry the diced pork belly until cooked.When the pork belly is thick and fragrant, take it out and set aside.

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  4.Pour the cabbage, mushrooms and pork belly together, add appropriate amount of light soy sauce and salt , five-spice powder, sesame oil, chopped green onion, stir well, then the bun filling is ready.

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  5.The dough ferments until it doubles in size

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  6. Knead the dough again and let it deflate.

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  7. Knead the noodles into long strips and cut them into equal-sized pieces.

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  8. Roll out the dough into a dough that is thick in the middle and thin on the edges.

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  9. Add cabbage, mushrooms and meat filling, and you can start wrapping.

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  10. After wrapping the buns, let them sit for fifteen minutes to ferment again., you can put it in a steamer and boil it with cold water.After the steam is turned on over high heat, steam over low heat for fifteen minutes.

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  11.Picture of the finished product.