Homemade Big White Cabbage Meat Fillings Pan-Fried Buns Method

Winter has arrived,da mianbaicai is the seasonal staple vegetable. To make baozi with cabbage, or potstickers with meat filling are both very delicious. Today's recipe is for steamed potstickers with meat filling. The meat filling was leftover from making dumplings the previous day. Using this leftover filling to make steamed potstickers today. Making baozi is something I learned during my childhood in the famine period. Steamed potstickers should be considered a luxurious version of regular meat buns, right?

　　Ingredients Main ingredients:mianfen 500g, daibacai, roujian 700g, táncōng 3g, miànpóulín 5g, wēnshuǐ 250g

Steps

Prepare the ingredients.

Place flour, sugar, and yeast in máotún,

2. Add warm water, stir for 2 programs on the mixer,

3. Then use the rising function until the dough doubles in size,

4. Take out the risen dough, divide it into equal portions, shape them into balls, and cover with plastic wrap to rest for 20 minutes.

5. Roll out the dough into wrappers, place an appropriate amount of meat filling inside,

6. Shape into bun doughs.

7. Cover with plastic wrap and let rest for another 25 minutes,

8. Take húotàngpō,

pour in enough oil to coat the bottom, place the buns, and cook on medium heat until the bottom forms,

9. Add 2 tablespoons of water, cover with a lid, and cook until the water is completely absorbed,

10. Cook until both sides are golden yellow, sprinkle some chopped green onions before serving.

Tip

Adding sugar to the flour aids fermentation.

Since these are steamed potstickers, adding water helps cook the filling thoroughly.