How to Make Dried Cabbage Stuffing Mantou

Dry turnip vegetable filling steamed buns Radish Vegetable filling Bun are dishes that many people make, and the taste varies with different methods.Cooking Network shares the recipe for dry turnip vegetable filling buns. It's simple, delicious, and hearty. Following this method, you will get a fragrant, sweet, fresh, spicy bun with all five flavors. Many similar dishes can be made using this method as well.

Dry turnip vegetable filling buns Ingredients Introduction

Main ingredients:

Flour (500 grams)(3 grams) Yeast (3 grams) Warm water (300 milliliters)

Side ingredients:

Sugar (20 grams) Dry turnip vegetable filling buns cooking steps:

1. Mix 300 milliliters of warm water with 20 grams of sugar and 3 grams of Anqi yeast.

2. Wait for the yeast to fully dissolve, then add 500 grams of flour.

3. Use a spoon to mix the flour into a dough ball, then knead by hand on a work surface until smooth.

4. Return the dough to the bowl and cover with a plastic bag. Let it rise in a warm place until doubled in size (during winter, you can use hot water in a pressure cooker with a rack inside to keep the bowl of dough warm).

5. Soak the dry turnip vegetables for one day, then chop them finely. Finely chop garlic.

Fried tofu

6.Cut into small cubes, meat chopped fine. 7. Heat oil in a pan and fry the tofu until golden brown.

8. Move the tofu to one side of the pan and add the garlic to sauté until fragrant. Add the meat and stir-fry until it changes color.

9. Season with an appropriate amount of salt, a little

Soy sauce ,, some sugar, then cook until mixed well and remove from heat.

10.Steam Grease the steaming dish.

11. Take out the risen dough, sprinkle with dry flour on the work surface to remove air bubbles, cut open to check for no holes.

12. Knead the dough evenly and roll into a long strip, then cut it into uniform pieces. Take one piece of dough and flatten it by hand.

13. Use a rolling pin to roll out the dough into a round shape with thicker middle and thinner edges. Hold the bun skin with your left hand, put in the filling, pinch up a pleat with your right hand, continue pinching around clockwise until sealed.

14. Place on the greased steaming dish. Steam over cold water for about 15 minutes (adjust based on temperature; check when buns are noticeably puffed before starting to steam).

15. Boil the large pot of water, then steam for another 10 minutes. Turn off the heat and wait 3-5 minutes before opening the lid to prevent sudden temperature drops that could cause the buns to shrink. 16. Soft skin and fragrant filling, very delicious!

Tips:

1Adding a little sugar when proofing the dough helps it rise faster.

Add a little sugar to the dough to rise faster.