Easiest Way to Make Award-winning Chinese Style Cabbage Pork Bun 菜肉包

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Super Quick Homemade Chinese Style Cabbage Pork Bun 菜肉包. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chinese Style Cabbage Pork Bun 菜肉包, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chinese Style Cabbage Pork Bun 菜肉包 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chinese Style Cabbage Pork Bun 菜肉包 is 3-4buns. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can have Chinese Style Cabbage Pork Bun 菜肉包 using 10 ingredients and 11 steps. Here is how you cook it.

When you miss traditional Chinese bun, you can't go out and grab one for your breakfast because of your quarantine period! Now you can make it on your own!

Ingredients and spices that need to be Take to make Chinese Style Cabbage Pork Bun 菜肉包:

1. 200 g All-purpose flour
2. 50-70 ml Water
3. 20 g Sugar
4. 2 g Yeast powder
5. 5-7 ml Veggie oil
6. Filling:
7. 15-30 g Pork
8. 30-50 g Cabbage
9. Salt & Pepper little
10. Soy sauce little

Instructions to make Chinese Style Cabbage Pork Bun 菜肉包

1. Get the yeast powder ready first before adding into the mixture. Add 50ml warm water and 2g yeast powder into a small bowl and wait the yeast do their jobs for at least 10 mins. Warm water helps the yeast do its job well! **This is crucial to resting process!
2. Get the flour, sugar ready. You can choose to filter the flour (But I do not filter it haha) Gently add the water mixed with yeast into the bowl. Use your hand to mix that up.
3. While you use your hand to mix all the stuff up, you can add the other 20ml of warm water to the mixture if it is really dry. Gently add little bit of extra flour to reduce the stickiness on your hand. Keep mixing it.
4. Keep mixing it until you see the dough already round in shape. Now you can add the veggie oil into the dough. Mix it well again! (*You might feel the dough cannot absorb the oil at first, but keep mixing it til the dough finally absorb the veggie oil)
5. Now the dough becomes round and smooth, you can put excessive flour on the bottom of the bowl and put the dough inside and start the first resting! (You are suggested to put a plastic wipe or wet clean towel cover the dough to keep the moisture)
6. How do we know the first resting done? Obviously, you will see the dough become 2 times bigger after resting. Or you can press the dough down with one finger, if you see the hole did not pump back, you will realize the first resting is done.
7. During the first resting time, you can prepare the filling! Chop the pork into small pieces or blend it, put little bit of salt & pepper and mix it well. Clean the cabbage and chop it into small pieces. Get your pan nice and hot, and fry the pork first and then add cabbage and keep mixing it. When it almost done, all little bit of soy sauce and keep cooking it until it goes dry. (*It is ok to make the pork more salty than normal; because it tastes fine after adding into the dough and steam it.)
8. After cooking the filling, we can start knead the dough! Get your table ready, put some flour on it. Use you dominant hand to press the dough and gently push it away from your body and fold, repeat it a few times.
9. Keep kneading the dough to remove excessive air, fold it and press down. until the dough becomes round and smooth again. Cut it into several pieces, and ready to put the filling on the small dough.
10. Make the dough thin and gently put the filling and fold the dough into a round shape or any shapes you want. (Make sure the dough covers all the fillings) Then rest for 15-30mins as second resting.
11. At the same time, get your steaming machine ready, and put the dough and steam it for 15-20mins (Depends on the thickness of dough) While steaming the bun, you will see the dough become bigger and bigger (stay patient and wait for it!) Now you can have a home-made Chinese style cabbage pork bun!

While that is by no means the end all be guide to cooking quick and easy lunches it's good food for thought. The stark reality is that this will get your creative juices flowing so you could prepare wonderful lunches for the family without the need to perform too horribly much heavy cooking at the process.

So that is going to wrap this up with this exceptional food How to Prepare Speedy Chinese Style Cabbage Pork Bun 菜肉包. Thank you very much for reading. I am sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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