Main ingredients: 500g flour , 300g round cabbage , 180g pork.
Accessories: 70 grams of celery, 4 tablespoons of dark soy sauce, 1 tablespoon of sesame oil, half a spoon of five spice powder, 2 tablespoons of granulated sugar, the right amount of scallions, a small half-spoon of chicken broth, 5 grams of yeast, the right amount of warm water, 2 tablespoons of soy sauce, 10 grams of salt.
Practice:
1, add the flour to the yeast with warm water and dough, knead into a smooth dough, cover with plastic wrap and put in a warm place for fermentation (40 minutes or so)
2, cabbage, celery, wash and chopped into pieces to add 5g of salt, mix well and let stand for a few minutes.
3, leave this state, cabbage obviously out of water can be.
4, the cabbage out of the water poured off, will be broken cabbage with water wash again, squeeze the cabbage of water, the picture is already washed and squeezed dry look (to avoid cabbage steamed when the water).
5, add ground pork and mix well, ground pork is recommended to choose half fat half lean best.
6, all the seasoning with seasoning (soy sauce, soy sauce, sugar, five-spice powder, salt, sesame oil, chicken essence) in a bowl and mix well, pour into the pork and cabbage stuffing and mix well, so that the dumpling filling is the best.
7, the fermented dough is honeycomb shape can be removed.
8: Take out the fermented dough, sprinkle dry flour on the board and knead it for 2-3 minutes to exhaust, then roll it into a long strip and cut it into even-sized dosage.
9, rolling pin will roll each dosage into a thin perimeter and thick center. Prepare the buns.
10, steamer with water, steam grid brush oil (gauze best pad on the gauze) packaged buns put on the steam grid on the lid of the pot secondary fermentation 5-10 minutes (this time not yet open fire)
11, the second fermentation of the buns, open fire and steam for 20 minutes, turn off the heat without a cover and simmer for 5 minutes can be out of the pot.