Raw materials: 500g of gluten flour, 300g of warm water, 4g of yeast

Filling: Pork (3 parts fat, 7 parts thin), Chinese cabbage, vermicelli

Seasoning: green onion, ginger, soy sauce, dark soy sauce, cooking wine, sesame oil, salt, chicken seasoning

Methods

1, the yeast is integrated into the warm water, and then transferred to the flour in batches. Neutralize into a smooth dough, cover with plastic wrap and let rise in a warm place on a damp drawer cloth until tripled in size.

2, the meat into the pot, seasoning, soy sauce, soy sauce, beat a little water in one direction and stirred vigorously.

3, onion and ginger finely chopped into the filling and mix well.

4, the vermicelli blanched in advance, until soft and chopped, into the filling.

5, cabbage chopped, into the drawer cloth squeeze out the water, into the filling, seasoned sesame oil, salt and mix well.

6, flour fermented state.

7: Exhaust the dough, knead it well, and cut it into even-sized pieces.

8: Roll out the dough into a crust that is slightly thicker in the center and thinner at the edges.

9: Put in the filling.

10: Fold the folds along the sides, one by one, and finally cross the circle.

11, put in a warm place two hair, until the buns become fat. (This step is very important not to be omitted, about 20 to 25 minutes. (According to the different temperatures adjusted appropriately)

12, pot of water, water boiled off the heat, drawer brush thin oil anti-staining, rows of buns to fire, cover the gas steamed 15 minutes. Turn off the heat and simmer for 3-5 minutes before opening the lid.