Stuffed meat with kale sauce

Yesterday I bought a big cabbage, because it was big, I only used 1/2 to fry a large plate; The remaining half was made into a cabbage sauce meat bun with pork this morning, and a bowl of mash egg tea was combined to make a nutritious breakfast

Before adjusting the filling, the dough is raised ~ ~ 300 grams of flour, 3 grams of yeast, and then a small spoon of sugar (to promote fermentation), mixed with warm water, covered with a lid and allowed to rise to twice the size.

Add an appropriate amount of soy sauce, soybean paste, thirteen spices, oyster sauce and chicken essence to the pork filling (three fat and seven lean) and stir well.

Chop the cabbage, add a pinch of salt and chop it together.

Remove the excess water from the chopped cabbage, put it in the prepared meat filling, add an appropriate amount of sesame oil (if you like spicy food, you can also put in chili oil according to your taste), and stir well.

Put the proofed dough on the cutting board to knead the dough and exhaust it, then add the agent, roll the skin, and wrap the filling.

Cover the wrapped buns with plastic wrap and let them rise for 10 minutes; Then boil the pot with cold water.

After the pot is steamed, steam for another 15 minutes; Remove from heat and simmer for 3 minutes; Remove from the pan with a lid open.

Tips:
Because soy sauce, soybean paste, and chili oil all have a salty taste, if the amount of the dish is not large, there is no need to put salt alone.