When we don’t know what to eat at noon, my mother will give us steamed buns with thin dough rolled with our favorite fillings. The more classic fillings are leek and egg fillings, golden eggs, green leeks, etc.

The pot is full of aroma and very delicious.

Mom's rolls are so big that one can be enough to fill her up.

In some places, cabbage buns are also called cabbage buns, which are named after their large size and sturdy appearance.

With the boldness and simplicity of northerners, this delicacy is very down-to-earth.

If you want it softer, you can steam it, and it will be chewy and translucent on the outside; if you want it harder, you can fry it, and it will be crispy and chewy.

Today I would like to share with you a new way to eat it. It does not bake or burn the noodles. The skin is thin, the filling is soft and fragrant, and it will not harden after two or three days.

And there are no technical difficulties, and novices can succeed in one go.

Let’s see how to do it together!

Ingredients Crust: flour, salt, water Fillings: zucchini, carrots, green onions, dried small shrimps Method: Prepare 300 grams of flour, add 3 grams of salt, stir evenly, add 170 ml of water, stir into floc, and knead into a slightly softer dough.

, cover and let it sit for 20 minutes.

Prepare two zucchini and grate them into shreds, and prepare one carrot and grate them into shreds. Add an appropriate amount of salt, stir evenly, and marinate for ten minutes to drain out the moisture.

Take a small bowl, beat three eggs, stir well, put oil in the pot, when the oil is hot, pour in the egg liquid, quickly spread it, let cool and set aside.

Prepare another handful of green onions and cut them into finely chopped green onions.

Squeeze the water from the marinated zucchini, then cut and chop a few times and place in a large bowl.

Then add the cooled eggs, chopped green onions, a handful of dried shrimps, an appropriate amount of oil, chicken essence, pepper, sesame oil, and stir evenly.

Roll the rested dough into long strips, cut into evenly sized pieces, and roll all the pieces into balls.

Then take the first kneaded dough and roll it into a rectangular shape with a thickness of about one millimeter.

After rolling it out, put the filling in the middle.

Then fold the two sides to the middle, roll it up from one end, and finally press it gently with your hands, and a green body is completed.

After everything is done, put it in a steamer, boil the water and steam it for 15 to 20 minutes. When the time is up, you don't need to simmer it, just open the lid of the pot, scoop it out and it's ready to eat.