The home-style method of pork and cabbage stuffed buns has a soft dough and a juicy filling

Cabbage and pork stuffed buns, fresh and fragrant, the more you eat, the more fragrant it is, and you will not get tired of eating it. Here's how to do it:

【Chinese cabbage and pork stuffed buns】Ingredients required: flour, water, yeast, 1.5 kg of Chinese cabbage, 1 kg of pork, 1 section of green onion, 2 slices of ginger, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce, 1 teaspoon of thirteen spices,

Steps:

1. First of all, the dough should be mixed, and the proportion of materials: 500 grams of flour with about 50% warm water, 1% yeast, and a small amount of salt can be added, so that the steamed bun dough eats more vigorously. Put the flour and yeast in a basin, pour warm water into the flour one at a time, and stir with chopsticks while drizzling until the flour is flocculent. Squeeze the dough with both hands and the wrist until the dough becomes a soft and smooth dough, knead it thoroughly, and cover it with plastic wrap to prevent the surface of the dough from drying out. Place in a warm place or a sunny place to fully proofing for 1 hour. When the dough has risen to twice the size and the inside of the dough is filled with honeycomb-shaped holes, it means that it has risen.

2. While the dough is rising, prepare the filling and chop the pork into minced meat.

3. Chop the cabbage into minced pieces, add a little salt, rub and grasp it with your hands, and after the cabbage is pickled out of the water, the cabbage will be cleaned of water, not too dry.

4. Put the minced pork in a basin, add salt, minced green onion, minced ginger, light soy sauce, cooking wine, oyster sauce, thirteen spices, and stir well with chopsticks in one direction.

5. Add cooked oil or salad oil, stir well with chopsticks in one direction, and then pour warm water in batches, while drenching water, stir with chopsticks in one direction, each time the meat absorbs all the water and then adds until the meat filling is stirred evenly.

6. Add the chopped cabbage to the meat filling and stir well so that the filling is ready.

7. Take out the fermented dough and put it on a board sprinkled with a layer of thin powder, fully knead and press out the air inside, knead it again into a dough with a smooth surface, then cover it with wet gauze, let it stand and relax for about 10 minutes, knead the awakened dough into strips, divide it into evenly sized agents, take a powder and press it flat, and then use a rolling pin to roll out the agent into a skin, the middle of the dough is slightly thicker and the edge is slightly thinner.

8. Wrap an appropriate amount of filling, wrap the mouth, wrap it into a raw embryo of buns, and wrap the rest of the buns in the same way.

9. Cover the raw embryo with wet gauze and let it stand for about 20 minutes for the second hair.

10. Put an appropriate amount of water in the steamer, put a drawer cloth on the steaming drawer, put in the raw embryo of the steamed buns, cover the pot tightly, turn off the heat after steaming for about 18 minutes, do not open the lid immediately, wait for 5 minutes, so as not to be deflated and the buns retract. When the time is up, open the lid of the pot and take out the buns, and a pot of delicious, soft and juicy cabbage and pork stuffed buns is ready.

Tips: It is best to use pork foreleg meat, choose 7 points lean and 3 points fat, it is not greasy to eat, and the taste is also the best.

Raw meat filling must be added with water or broth, can make the meat filling tender and juicy, adding water is a key, less water is not sticky, more water is wet, but also according to the fat and thin of the meat to decide, lean meat to put more, fat to put less, generally we make stuffing with 7 points lean, 3 points of fat pork filling, put 3 taels of water on it.