How to make shiitake mushroom and cabbage dumplings
Shred shiitake mushrooms and cut them into pieces, and then sauté them with oil and salt in a pan. Cut the cabbage into pieces, add a little salt and squeeze out the water, and mix well with the fried mushrooms
Pack the dough into the filling. The dough is 200 grams of high gluten flour, add 5 grams of yeast and 150 grams of water, and become more moist dough, put it in the refrigerator to slow fermentation overnight, about 10 hours, the next day to the dough and then add 50 grams of whole wheat flour, thrown into the bread machine and mix again, and so on, and then again to double the size of the dough, can be shaped to wrap the buns.
Put the wrapped buns into the pot for 15 minutes, and the buns will expand again
The buns will expand well, and then turn on the medium heat to steam for 15 minutes, then turn off the heat and let it simmer for another 5 minutes, then out of the pot
.