The practice of Chinese cabbage stuffed buns introduces the materials needed to make Chinese cabbage stuffed buns, and provides you with illustrations of the practice of Chinese cabbage stuffed buns. The method of making steamed stuffed buns with Chinese cabbage meat is very simple. As long as you follow the detailed steps below, you can easily learn how to make stuffed buns with heart meat and how to make them more delicious. How to make stuffed buns with cabbage (breakfast menu) Ingredients: Angel Yeast 10g, flour 1000g, pork stuffing 300g, vermicelli 150g, a cabbage about 400g, seasoning: an onion, a ginger, salt, pepper and pepper noodles. Practice: 1 and 10 g yeast is diluted with 600 ml warm water, added with flour, kneaded into smooth dough, covered and placed in a warm place; 2, vermicelli soft minced, onion ginger minced. 3. Tear the cabbage and put it in the boiling water pot. Take out, squeeze and chop. 4, hand-chopped meat stuffing is best, if it is ground by a meat grinder, you can chop it with a knife. Add proper amount of salt, pepper and other condiments to all fillings and stir well. 5. When the dough is twice as big, take it out and knead it evenly. 5. Divide into pasta with equal size, roll it into dough, wrap it with stuffing, and shape it; 6. Put the wrapped raw steamed bread in a warm place and stir it again until the skin is fluffy (to avoid dry skin, cover it with a wet cloth); 7. Pour warm water into the steamer, add steamed bread and steam for 20 minutes. I believe that through unremitting efforts, I will be able to knead more and more beautiful steamed stuffed bun pleats.