Practice of Steamed Bun Stuffed with Pork and pickled Chinese cabbage in Northeast China

Health benefits

Pork: moist and dry

Scallion: Promoting blood circulation

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Ingredients and materials

250 grams of regular flour

130 grams of warm water

200 grams of pork

20g scallions

3 grams of ginger

1 tablespoon cooking wine

Salt in moderation

2 tablespoons soy sauce

1 tablespoon oyster sauce

Moderate amount of chicken essence

Northeast pickled Chinese cabbage 150g

50g edible oil

3 grams of yeast

10 grams of sugar

Practice of Steamed Bun Stuffed with Pork and pickled Chinese cabbage in Northeast China

1. Add sugar and yeast to the flour and stir evenly. Then pour in warm water and stir with chopsticks to form a cotton like texture. Knead it into a smooth dough by hand, cover it with plastic wrap, and let it ferment in a warm place.

2. Chop the pork into minced meat and put it in a container, then add chopped scallions and ginger.

3. Then mix in soy sauce, cooking wine, oyster sauce, salt, chicken essence and cooking oil, and stir with chopsticks clockwise until the meat is strong.

4. Rinse pickled Chinese cabbage with clean water and squeeze out the water, then cut it into pieces and put it into the meat stuffing. Mix it evenly and the stuffing is ready.

5. When the dough has fermented to twice its original size, dip your fingers in dry flour and poke it in the middle of the dough. If you pull out your fingers and the dough does not shrink back, it is basically fermented.

6. Take out the dough, knead it evenly, exhaust it, and then knead it into long strips. Cut them into evenly sized dough pieces, which should be larger than dumpling dough pieces.

7. Flatten the dough with the palm of your hand, and then use a rolling pin to roll it into a slightly thicker crust with thinner edges in the middle.

8. Hold the pastry with your left hand and place an appropriate amount of filling in the middle.

9. Use the thumb and index finger of your right hand to create pleats starting from one side.

10. Until the mouth is tightly closed, the bun is ready, or you can wrap it according to your personal habits.

11. Wrap all the buns according to the above steps, place them inside the steamer and cover it with a steamer lid for a second awakening.

12. When the size of the steamed stuffed bun's raw embryo becomes significantly larger, steam it for 20 minutes in cold water on the high fire, and then steam it for two or three minutes when the fire is turned off. The white and fat pork pickled Chinese cabbage stuffing steamed bun will come out of the pot!

Tips

Flour has different water absorption rates, so it is best to add water in small amounts multiple times when making dough. The dough of buns is softer than that of dumplings, and adding some sugar is more conducive to fermentation. The fermentation time is not fixed depending on the environment and temperature, and it ultimately depends on the degree of dough fermentation, which you can master yourself.

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