Ingredients for steamed stuffed buns with cabbage and tofu stuffing

Appropriate amount of cabbage, appropriate amount of tofu, appropriate amount of carrots, appropriate amount of vermicelli, appropriate amount of green onions, appropriate amount of salt, appropriate amount of thirteen spices, a little chicken essence, a little oil consumption

Steps to make steamed buns stuffed with cabbage and tofu stuffing

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Step 1

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There is no specific recipe in today’s recipe The number of grams, because it doesn’t matter if there are more or less ingredients per serving, just put more of whatever you have at home. My son doesn’t like ginger, so I don’t put it in. If you like ginger, you can add some minced ginger. Chop the cabbage and squeeze out the water. Soak the vermicelli in advance and chop it into small pieces. If you like vermicelli, you can cut it into longer pieces. Chop the carrots, dice the tofu and chop the green onions. Set aside.

Step 2

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Heat oil in a pot, pour the tofu cubes into the pot, and fry until they turn yellow. The color should not be too dark. Not tasty. Pour the chopped green onion into the pot and stir-fry for a few times until it becomes fragrant. At this time, add the cabbage, vermicelli and carrots and stir-fry together until the cabbage is broken. Add a little salt, chicken essence, oil, stir-fry evenly, and taste it. Because the stuffing is cooked, you can add salt and seasoning according to your own taste. If you have buns and dumpling ingredients, you can also add a little. Fry the stuffing, take it out and let it cool.

Step 3

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Mix the yeast with warm water, add it to the ordinary flour, knead until it is moderately soft and hard, and let it rise until it doubles in size. Drag it out and place it on the kneading board, knead it evenly to release the air, cut it into small pieces, knead it into a ball and let it rest for about 5 minutes. Take a small dough, flatten it, roll it out, and wrap it with fillings.

Step 4

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After all the buns are wrapped, place them in the steamer. Place wet cloth in the steamer in advance to prevent sticking. You can also place it under each bun. Block of greaseproof paper. After waking up for about 15-20 minutes, you can start firing.

Step 5

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Steam over high heat for 20 minutes and it will be done. I start counting the time when the pot is steaming under cold water, turn off the heat and simmer for about 3 minutes. The fat and soft steamed buns with vegetarian filling are ready to eat.

Step 6

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If the filling is not used up, you can wrap it into sauerkraut. This vegetarian stuffing is also delicious when made into sauerkraut. . The cabbage corners are made from dead dough, not leavened dough. Add the flour and water and knead it into a moderately soft dough. Cut it into small pieces. Roll the small pieces into thin slices. They are much larger than the dumpling wrappers and about the same thickness as the dumpling wrappers. The fillings are spread out. 1/2, fold the dough over and pinch the closing edge.

Step 7

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Put it into 70% hot oil and fry until both sides are golden brown. It's delicious no matter how you eat it.