How to make meat buns

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  1.Take a basin, put 500 grams of flour in it, and pour the yeast and warm water mixture into the flour.

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  2. Add appropriate amount of water to the flour and knead it into a ball, knead it until smooth, and cover it with Place the plastic wrap in a warmer place to start fermenting.

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  3. Prepare the cabbage and put it in the pot and drop it into the water.

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  4.Chop the required materials into fine pieces and set aside.

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  5. Take a larger bowl and put the minced meat, cooking wine and appropriate amount of salt in it., chicken essence, light soy sauce and soup stock and stir together evenly.

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  6. Mix well and add cabbage, shiitake mushrooms and grated carrots.

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  7. Mix the minced meat and vegetables evenly and set aside.

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  8. Take out the dough that has doubled in size after fermentation, add some flour and knead it out (fermentation I forgot to take a photo of the finished noodles, this was kneaded after fermentation)

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  9. Roll the dough into a long shape , cut into small pieces and flatten with the palm of your hand.

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  10.Use a rolling pin to roll the dough into a piece, thick in the middle and thin around the outside.

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  11.Put the meat filling in the middle of the dough piece.

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  12.Pinch the small pleats one by one, bring them over bit by bit, and finally close them..

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  13.That’s it.

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  14. Wrap all the dough pieces.

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  15. I made two different kinds of buns, put them in the steamer and fermented them for 20 minutes, each Leave some space when placing the buns.

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  16.Out of the oven, the steaming buns are ready to eat.