Homemade Stuffed Large Dumplings with Pork and Cabbage

In the cold winter in Northeast China, households traditionally like to store cabbage.at home. This is convenient and economical."An old saying goes: Among all vegetables, none match cabbage. Cabbage tastes good no matter how you cook it in winter."

"Cabbage is rich in dietary fiber, which can improve body metabolism when consumed regularly.""It also enhances the body's immunity and resistance.""It aids in promoting bowel movements and digestion.""Eating cabbage frequently helps prevent colon cancer."

　　Cabbage is crisp and tender. It can be stewed, stir-fried, eaten raw in salads or used as a filling."Regularly changing the cooking methods of cabbage benefits the stomach greatly.""However, cabbage is slightly cool. Combining it with meat can balance its nature.""Today, I bring you a recipe for"pork cabbage filled buns."They make great choices for breakfast, lunch, or dinner.""Ingredients"

　　"Main ingredients: 750g pork, 1000g cabbage, 600g flour, oil, salt, cooking wine, Sichuan pepper, 3g yeast" 20|"Steps"Flour"1. Prepare meat paste, chopped scallions, ginger, and chopped cabbage."

(Cabbage can be blanched or squeezed with salt before chopping.)

"2. Add an appropriate amount of water to the pork, stir clockwise, then add corn oil, sesame oil, soy sauce, cooking wine, Sichuan pepper powder, and ginger paste, stirring until well combined.""3. Add chopped cabbage and salt, mix thoroughly for later use.""4. Prepare flour and yeast liquid.""5. Mix an appropriate amount of warm water with the flour to form a smooth dough."

"6. Let it rise in a warm place."(This is the already risen dough)"7. Knead out air, then roll into a smooth round dough.""8. Roll the dough into long strips and cut into evenly sized pieces.""9. Flatten each piece slightly and form them into circles."

"10. Place an appropriate amount of filling in the center and seal to make bun shapes."

"11. Repeat until all are done."

"12. Arrange on a steamer tray for secondary fermentation."

"13. After rising, steam for 15 minutes then turn off heat. Let it sit for another 5 minutes before opening the lid and serving."

"14. Place on a plate and enjoy!""Tips"

"1. Cabbage can be blanched or squeezed with salt after chopping."

"2. Adding a small amount of sugar to the flour speeds up fermentation and improves taste."

"3. Adding some seaweed and using it for vegetarian fillings is also delicious."

1. Sequentially wrap them all up.

2. Place in the steamer basket, and let it rise again.Steam in a steamer pot lined with a steaming cloth.

3. After steaming for 15 minutes, turn off the heat and do not open the lid immediately; let it steam for an additional 5 minutes before removing.

4. Arrange on a platter and serve.

Tips

1. Cabbage can be blanched or salted to remove excess water after chopping.

2. Add a bit of sugar to the flour for faster fermentation and better texture.3. Cabbage can also include some dried shrimp for a vegetarian filling that is equally delicious. Fermentation is quick and the taste is also good.

3, Cabbage can also be added with some shrimp broth packets. This makes a vegetarian filling that tastes great too.