Small cabbage buns

Method

1. 01

   Step 1

   Wash the bok choy and blanch it in boiling water for 2 minutes.

   

2. 02

   Step 2

   Rinse the bok choy in cold water, squeeze out the excess water, and wash it several times to remove the raw taste. Chop it into filling and squeeze out the excess water again.

   

3. 03

   Step 3

   Mince the pork and marinate it for 5 to 10 minutes with thirteen-spice powder, cooking wine, soy sauce, chopped green onions, and minced ginger. Add bok choy to the minced pork, add an appropriate amount of water (to prevent the filling from drying out), salt, oyster sauce, chicken essence, soybean oil, and sesame oil, and stir clockwise until well combined.

   

4. 04

   Step 4

   Mix wheat flour, white flour, and cornmeal in a ratio of approximately 4 : 1 and let it ferment. I fermented it for about a day and a half without adding yeast.

   

5. 05

   Step 5

   Add a suitable amount of baking soda, not too much, knead until the dough is smooth, and let it rest for 10 minutes.

   

6. 06

   Step 6

   Cut into small pieces and let rest for a while.

   

7. 07

   Step 7

   Wrap the filling into buns. Since cornmeal is not easy to wrap, roll it into long strips, cover with a damp cloth, and let it rest 10 minutes.

   

8. 08

   Step 8

   Once the water in the pot boils, place the buns in the steamer and steam for 25 minutes.

   

9. 09

   Step 9

   Delicious and healthy