How to make a delicious cabbage bun filling

1. Remove the roots of the cabbage and wash it, and prepare the fat and lean pork filling. Mine is a frozen minced meat that has been thrown into the freezer to thaw before bed.

2. Cut the cabbage into sections and put it in a stirring machine, beat for about 2 seconds, don't be too broken, the taste is not good.

3. Stir the chopped cabbage filling into a basin, add half a spoonful of salt and mix well, and then grab it repeatedly with your hands for about 10 times to quickly brake the water, no need to wait. Takeaway: Brake the water quickly with your hands.

4Add half a small bowl of water to the pork filling and stir to moisten, then add minced green onion and ginger, cooking wine, salt, soy sauce, peanut oil and sesame oil, and stir well with chopsticks in one direction.

5. Put the cabbage filling into the meat filling and stir well, be careful not to be too dry, and the filling of the bun is moist to be delicious.

Materials

200 grams of flour, 2 grams of yeast, appropriate amount of warm water, 200 grams of cabbage, 200 grams of pork

Appropriate amount of green onion, 1 slice of ginger light soy sauce, appropriate amount of cooking wine, 20 grams of cooking oil, 1 tablespoon of oyster sauce.

Salt to taste, chicken essence to taste.

Steps

1 ] Put the flour in a basin;

2] Dig a small pit in the middle of the flour and put in the yeast;

3 ] Pour an appropriate amount of warm water into the place where the yeast is placed, and stir with chopsticks to dissolve the yeast;

4] Pour warm water in a circular motion, and mix the flour into cotton wool with chopsticks;

5 ] Knead into a smooth dough, cover with plastic wrap and set aside to ferment;

6 ] Chop the pork into minced meat, and chop the green onion and ginger into minced pieces;

7] Put the pork, green onion and ginger in a container, then add light soy sauce, cooking wine, cooking oil, oyster sauce, salt and chicken essence;

8 ] Beat clockwise with chopsticks in one direction until the meat filling is firm;

9 ] Add an appropriate amount of water to the pot and bring water to a boil, then add the cabbage and blanch it lightly to remove the cold water;

10 ] Dry the cabbage and chop it up;

11 ] Put it in the minced meat and mix well;

12 ] When the dough has risen to twice the original size, poke it in the middle with your index finger, and the dough does not retract, indicating that the dough is ready;

13] Knead the dough evenly and divide it into appropriate amounts and sizes;

14] Flatten the dough with the palm of your hand;

15] Roll out the dumpling skin with a rolling pin;

16 ] Take a dough and put it in an appropriate amount and filling;

17 ] The left hand holds the bottom, and the index and middle fingers of the right hand are pinched out from one side to the fold;

18 ] Until the pinch is completed and the mouth is closed;

19 ] Wrap all the buns;

20 ] Add an appropriate amount of water to the steamer, put the buns into the pot and cover the pot, do not let them rise for 20 minutes;

21 ] After proofing, turn on the high heat and steam for 15 minutes, and then steam for 3 minutes after turning off the heat.

Tips:

The noodles of the buns should be slightly softer than the noodles of the dumplings, and the amount of water should be added little by little when mixing the noodles, not too much at once.

Baby cabbage stomping filling, adding shrimp, meat filling, seasoning, white flour is good, and it is delicious to make a bun.

The preparation of the cabbage spicetin pack is as follows:Ingredients: 500 grams of cabbage, 50 grams of leeks, a little green onion, 10 grams of lard, 1 gram of chicken essence, 1 gram of Sichuan pepper powder, 20 dumpling skins, appropriate amount of salt.

Steps: 1. Prepare all the ingredients first.

2. After the cabbage is picked and washed, pour an appropriate amount of water into the pot and boil, put the cabbage into the pot for blanching for 1 minute, and after seeing the cabbage change color, drain it after removing the cold water and set aside.

3. Chop the blanched cabbage with a knife.

4. Wash the leeks and chop them into minced pieces, and chop the green onions.

5. Take a larger container and put in the chopped cabbage, leeks, green onions and shrimp skin.

6. Add lard and Sichuan pepper powder, then add chicken essence and appropriate amount of salt to taste.

7. Stir all the ingredients well.

8. Roll out the dumpling wrappers thinner with a rolling pin.

9. Put an appropriate amount of filling on the rolled dough.

10. Wrap it into your favorite shape.

11. Wrap all the buns in turn.

12. Put the finished buns into the steamer, boil over high heat, steam for 8 minutes on medium heat, and simmer for 3 minutes.

13. The delicious and nutritious vegetarian buns are out of the pot.

Ingredients: minced pork, cabbage, green onion, minced ginger, flour, yeast, soy sauce, thirteen spices, salt, monosodium glutamate, etc.

Method: 1. Dough. Melt the baking powder with warm water and add the flour and dough.

Place in a warm place for fermentation. The pork filling is marinated with soy sauce, minced ginger, thirteen spices, monosodium glutamate, and sesame oil. Finely chop the cabbage, finely chop the green onion, add the minced meat, add the oil and stir.

Wrapping buns, if you want to wrap steamed buns, please refer to my steamed bun meat bun wrapping method, I guess you should know how to wrap round. After wrapping, let it stand for a second fermentation, and if the temperature is too low, it can be placed in the oven to ferment. After the buns wake up, put water in the pot, spread a cage cloth or grease on the grate, put the buns in, steam for 20 minutes after the heat is out, and turn off the heat.

After turning off the heat, do not rush to open the lid first, let it stand for more than 10 minutes, and then open it and take out the buns.

A delicious way to make cabbage stuffed buns

A list of ingredients

6 baby cabbages,350 grams of pork belly, small handfuls of Sichuan peppercorns, two star anise, 160 ml of boiling water, 1 green onion, 1 piece of ginger, salt, sugar, light soy sauce, oyster sauce, cooking wine, chicken essence.

Steps:

1. A small handful of peppercorns, two star anise, blanch with 160 ml of boiling water for half an hour, gradually heat up from the epidermis to the inside, and slowly excite the fragrance;

2. Two small pieces of pork belly, weighing about 350 grams, the fat must not be too much, the best fat-to-lean ratio is 2:8, cut into small pieces and set aside;

3. A section of green onions, cut into small sections, 1 cabbage, also cut into small dices, add two spoons of salt and marinate for 10 minutes, the water inside will be better and the taste will be better;

4. Now come to grind the meat, you can chop it yourself if you are not too troublesome;

5. Put the beaten meat puree into a larger bowl, 1 tablespoon of salt to taste, 1 tablespoon of sugar to taste, light soy sauce, oyster sauce, cooking wine, a little bit of chicken essence, and whip in one direction.

6. The cabbage is also pickled in water, find a piece of gauze to wrap it and dry it yourself, this will be drier than squeezing it by hand, and filter and pour out the soaked pepper water;

7. Add a piece of ginger to the food processor, cut the green onion, and the freshly filtered pepper water, and beat them together into juice.

8. Add the filtered juice to the meat filling several times, add a small amount many times, stir until the soup is completely absorbed, and then continue to add until all the soup is added, and the soup is also completely absorbed.

9. Add cabbage to it, and finally add 20 grams of cooking oil and stir well, adding cooking oil is mainly to lock in moisture and prevent water from running out, and in summer, you can put it in the refrigerator for half an hour to 1 hour and then wrap it;

Our pork and cabbage stuffing is ready, it's really fragrant, this is a recipe I tried myself, it's really delicious, the steamed meat is not only very tender, but the soup comes out when you bite it.

The cabbage bun filling method is as follows:Ingredients: 500g cabbage, 3 eggs, 60g black fungus.

Excipients: appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of blending oil, appropriate amount of vermicelli, appropriate amount of shrimp skin.

1. Wash the cabbage and blanch it with boiling water.

2. Drain and mince.

3. Soak the fungus, wash and chop.

4. The vermicelli is also soaked and chopped.

5. Prepare an appropriate amount of shrimp skin.

6. Beat the eggs and scramble them into broken eggs.

7. Put the above ingredients together, add Bu Sui salt, dumpling filling, oil, green onion and ginger and mix evenly, that is, it is pure and harmful.

After chopping the cabbage, add meat and add some condiments, and wrap the buns.

Ingredients Needed:

Chinese cabbage, pasta, vermicelli, minced meat, shallots, minced ginger, oyster sauce, light soy sauce, cooking wine, white pepper, thirteen spices, yeast powder.

Add 5 grams of yeast powder to gram flour, mix the dough with warm water at about 40 degrees, and then knead it into a smooth dough. Wrap the dough in plastic wrap and rise until it doubles in size.

5. Cut off the washed cabbage roots, leaving only the cabbage leaves, then cut them into minced pieces and put them in a pot, then put in two small spoons of salt, stir evenly and marinate the cabbage water and marinate for 20 minutes. Cut the pre-soaked vermicelli into small pieces and put them in a pot for later use.

6. Add minced ginger, minced green onion, oyster sauce, light soy sauce, cooking wine, white pepper, thirteen spices, and chopped vermicelli to the minced meat, stir well and set aside. After 20 minutes, squeeze out the water of the Chinese cabbage, put it in a minced meat bowl, then add sesame oil, and stir well.

7. Sprinkle a layer of dry flour on the board to prevent sticking, put in the fermented dough and knead it to exhaust, then rub a hole in the middle, then cut it and knead it into long strips, and then cut it into dough of about the same size, and finish it round and flatten. Roll out the wrappers into thin, medium-thick bun wrappers around the perimeter.

8. Then put the pre-adjusted filling on the bun skin, fold it in half, fold it on the left side and fold it on the right side to form a fold. Then put it in a boiling steamer, leave some gaps in it, steam it on high heat for 20 minutes, and when the time is up, you can take it out and eat.

9. Chinese cabbage is rich in vitamins, dietary fiber and antioxidants, which can promote intestinal peristalsis and help digestion.

Chop the pork into minced meat and set aside. Wash the cabbage, chop it into minced pieces, put it in a pot, sprinkle with a pinch of salt, stir it, and squeeze out the water. Mix the cabbage and the minced meat, add peanut oil, peppercorns, light soy sauce and a small amount of salt, stir thoroughly, and the bun filling is ready.

Cut the pork belly into cubes, add chopped green onions, minced ginger, salt, oyster sauce, peanut oil, soybean sauce and stir well, dry the cabbage to remove the moisture, chop and put it in the meat filling and mix well, wrap the filling into the dumpling skin, knead and close the mouth, put it in the steamer, cover and wake up for 20 minutes, and steam it.

Cabbage bun stuffing is delicious:

Ingredients: Appropriate amount of flour, appropriate amount of pork, appropriate amount of cabbage, appropriate amount of salt, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of chives, appropriate amount of five-spice powder.

1. Mix the flour with yeast and water, mix into a smooth dough, cover and ferment for more than 2 hours, wash and mince the green onion and ginger.

2. If you want to keep the water content of cabbage from being lost, the key is the knife technique. The details are as follows: wash and drain the cabbage, cut it from the middle, separate the stem and the leaf, cut the stem vertically into thin strips, and then cut it horizontally into thin dices, and the leaves are also chopped in the same way, add vegetable oil and mix evenly, so that no water is produced.

3. Cut the pork into small pieces and ginger together, and chop it directly into a meat puree, or you can use a meat grinder to grind it into a puree.

4. Add chives and minced ginger and mix evenly, add five-spice powder (optional) and mix evenly, add light soy sauce, oyster sauce and monosodium glutamate and mix evenly, let stand for a while to absorb the flavor, cover with plastic wrap and refrigerate for later use.

5. Mix the prepared meat puree with the chopped Chinese cabbage.

6. Add cooked rapeseed oil and mix well, and then add salt when wrapping, so that the oil is wrapped and not easy to get out of the water, note: The cabbage must not be added with salt alone to kill the water, we did not beat the water in the meat filling just now, and the water in the cabbage is wrapped in meat.

7. Knead the fermented dough again, knead it into long strips, divide it into small agents and flatten it, then knead and roll it into a thick dough with a thick edge and a thin side in the middle, and add filling.

8. Pinch from the tail, push out a fold on the right side of the dough and pinch it tightly with the left dough, push out a fold on the left side of the dough, pinch it tightly with the right dough, and fold it back and forth until all the fillings are wrapped.

9. Cover again and ferment for about 20 minutes.

10. Add water to the steamer, boil over high heat, add a bowl of cold water, spread the steamer with a mat, cover the bun blank, steam for 20 minutes on high heat (see how many buns to determine the steaming time), turn off the heat for 2-3 minutes and take it out.

11. Finished cabbage meat buns.

A list of ingredients

Ingredients: 90 grams of beans, 80 grams of fresh shiitake mushroomsCabbage240 grams, 280 grams of carrots, 4 eggs.

Seasoning: light soy sauce, oyster sauce, pepper, salt, cooking oil.

Dough: 400 grams of flour, 4 grams of yeast, 3 grams of sugar, 200 ml of water at room temperature.

Steps:

1. Wash the vegetables, 90 grams of beans, 80 grams of fresh shiitake mushrooms, 240 grams of cabbage, 280 grams of carrots, slice the mushrooms, shred the carrots, chop the cabbage, add 2 tablespoons of salt and marinate for 10 minutes;

2. Boil water in a pot, blanch the green beans after the water boils, boil until all the beans float up, blanch the mushrooms, and finally pour the radish into the blanching water for 1 minute, and add all the radishes to the meat grinder to crush after taking them out, 5 seconds is enough, no need to beat too delicate;

3. The cabbage is also pickled, wrapped in gauze and squeezed dry;

4. Beat 4 eggs, pour oil into a hot pan, pour in the egg mixture, fry until the eggs are slightly browned and then out of the pan, put them out and put them in a larger bowl, and add the cabbage and beaten vegetables that have been squeezed out of the water;

5. After mixing well, start to adjust the filling, light soy sauce, oyster sauce, pepper, salt, edible oil, stir evenly, you can leave oyster sauce unput, the taste is added according to personal taste, and the filling part is done;

6. Now make the part of the dough, 400 grams of flour, 4 grams of yeast, 3 grams of sugar, 200 ml of room temperature water, knead the dough with your hands, today this dough does not need to be proofed twice, the only thing to pay attention to is to knead the dough, the basic kneading is moved to the cutting board to continue kneading, when kneading, you can sprinkle some dry flour until it is kneaded into a smooth dough with moderate softness and hardness, about 15 minutes;

7. Directly knead into long strips and divide them into small agents, no need to knead, flatten them with the palm of your hand;

8. Now to roll the dough, roll it into a thick dough with a thin edge in the middle, the shape is not particularly round and it doesn't matter much, the main thing is to be thick in the middle and thin at the edge, so that the skin will be thin and the filling will be big and the stuffing will not be exposed, this method of rolling the dough is very fast, you can roll it all out together, put the stuffing and wrap it up;

9. Put it in the steamer and start to rise, the current temperature is enough for 30 minutes, the volume becomes larger and lighter, you can start steaming, pot on cold water, then heat for 8 minutes after boiling, turn off the heat and simmer for 3 minutes;