Steamed bun with Chinese Cabbage(da bai cai rou bao zi )

Steamed bun with Chinese Cabbage

Introduction:

"My son liked to eat the steamed stuffed bun with turnip meat made last time. He ate two of them in one meal. Yesterday, I went to the vegetable market to buy a piece of Chinese cabbage and pork. The steamed stuffed bun prepared for cabbage meat stuffing contains a lot of water. We must squeeze out the water, otherwise the stuffing will come out again. I didn't handle the cabbage well this time, so that the steamed buns collapsed after they came out of the pot. "

Production steps:

Step 1: This is a good noodle. Knead it with water mixed with alkali and baking soda until it has no sour taste

Step 2: add proper amount of dry flour and knead it into a smooth dough, then put it aside

Step 3: chop the pork into meat

Step 4: cut green onion and ginger

Step 5: put all seasonings into the meat stuffing and mix well

Step 6: wash and chop the cabbage

Step 7: squeeze the cabbage with clean gauze

Step 8: put the cabbage into the meat and mix well

Step 9: knead the dough into long strips

Step 10: make a bigger dosage

Step 11: roll the dough with a rolling pin

Step 12: take a dough and put in the right amount of stuffing

Step 13: fold from one end

Step 14: make a bun

Step 15: take water in the pot and place the steamed buns on the curtain with a gap in the middle

Step 16: cover and steam for 15 to 20 minutes

Materials required:

Flour: 300g

Cabbage: 500g

Pork: 300g

Oil: right amount

Salt: right amount

Pepper powder: right amount

Soy sauce: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

MSG: right amount

Note: cabbage water volume is very large, to squeeze dry water, mixing stuffing should always be in the same direction

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Da Bai Cai Rou Bao Zi