Is the cabbage steamed stuffed bun delicious in Jihua Hotel?

Chinese cabbage dumplings are delicious. Preparation materials: appropriate amount of flour, pork, Chinese cabbage, salt, ginger, soy sauce, chives and spiced powder. 1. Mix the flour with yeast and water evenly, make a smooth dough, cover and ferment for more than 2 hours, wash the onion and ginger and cut into powder.

2. The key to keep the water in Chinese cabbage from losing is cutting. The details are as follows: wash and drain the cabbage, first cut it from the middle, separate the stem from the leaves, cut the stem vertically into thin strips, then cut it into thin dices horizontally, chop the leaves in the same way, and mix it evenly with vegetable oil so as not to produce water.

3. Chop pork into small pieces and ginger together, and directly chop them into paste, or grind them into paste with a meat grinder.

4. Add chives and Jiang Mo and mix well. Add five-spice powder (optional) and mix well. Add soy sauce, oyster sauce and monosodium glutamate and mix well. Let stand for a while to taste. Cover with plastic wrap and refrigerate for later use.

5. Mix the prepared meat paste with the cut Chinese cabbage.

6. Add cooked rapeseed oil and mix well, and add salt when wrapping, so that the oil is wrapped and it is not easy to produce water. Note: You must not add salt to kill water in the cabbage alone. We didn't draw water in the meat stuffing just now, so we wrapped the water in the cabbage with meat.

7. Knead the fermented dough again, knead it into long strips, divide it into small doses and flatten it, then knead it into dough with thick middle and thin edges, and add stuffing.

8. Squeeze from the tail. Push out a fold on the right dough and pinch it with the left dough. Push out a fold on the left dough and pinch it with the right dough. Fold it back and forth until the stuffing is completely wrapped.

9. Cover again and ferment for about 2 minutes.

1. add water to the steamer, bring it to a boil with high fire, add a bowl of cold water, put the steamer on a mat, cover the steamed buns, steam for 2 minutes with high fire (depending on the number of steamed buns), turn off the fire for 2-3 minutes and take it out.

11. Finished product drawing of Chinese cabbage meat steamed stuffed bun.