Materials

Dough: 500g refined flour, 5g dry yeast, 300g warm water, a small spoon of sugar, Filling: a large piece of cabbage, 25 mushrooms, a tablespoon of sesame oil, the right amount of salt, a little sugar, the right amount of chicken broth

Methods

First, dissolve the yeast in the warm water, and leave it to stand for a little while.

Sift the flour into a sieve, add 1. Knead to form a smooth dough, cover with a damp cloth, and let rise in a warm place. Cover with a damp cloth and let rise in a warm place until the dough doubles in size.

To make the filling, wash and chop the cabbage, add salt to taste, and squeeze out the water from the cabbage.

Steam the mushrooms with a little water for 5 minutes (microwave oven on high for 2 minutes can also be), steamed, cut into small dices, squeeze out the water, and 3 mixed with sesame oil, according to their own tastes, add salt and chicken seasoning, put a little bit of sugar to hang fresh flavor.

After the dough is well developed, roll it into a long strip, cut it into small dosages and roll it into a bun skin, not too thin. Put in the filling and wrap into buns.

The buns should be left to rise for 20 minutes and then steamed for about 8 minutes.