How to make steamed buns stuffed with cabbage and vermicelli

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  1. Dissolve yeast powder in warm water, pour in flour, and knead into a smooth dough, cover with plastic wrap and ferment until doubled in size

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  2.Chop the cabbage finely with a knife, sprinkle with a little salt, and remove the water

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  3. Squeeze out the water from the cabbage with your hands, do not make it too dry

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  4. Boil the vermicelli in a hot water pot until soft

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  5.Put out cold water and drain the water

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  6.Chop the vermicelli into pieces

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  7.Put the cabbage and vermicelli in a basin and add a little salt , Sichuan pepper powder, light soy sauce, peanut oil

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  8.Mix the bun filling evenly

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  9.Fermented dough

• 10. Take out the dough and knead it to deflate, divide it into equal parts, knead it into a smooth dough, cover it with plastic wrap and let it rest for 15 minutes
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  11.Press the dough flat and use a rolling pin to roll it into a thin sheet



12.Wrap the filling with bread slices and turn it with your hands to form a bun

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  13. Wrapped buns

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  14.Put an appropriate amount of water in the steamer, place the buns on the oiled steamer, cover the pot, and ferment for 15 minutes

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  15. Bring to a boil over low heat, then turn to medium heat and cook for 20 minutes, turn off the heat, and simmer for another 3 minutes

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  16.Finished product picture