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Steamed Buns with filling of bacon and cabbage


Wheat flour 200 ml, 1 tea spoon of yeast, bacon 60 g, cabbage 180 g, 1/2 tea spoon of salt, 1/2 tea spoon of pepper powder, water

  1. Mix the flour, yeast and some water (just as you make pizza). Warm your bake oven to about 40 ℃. Switch off the oven. Put the mixture into the oven and wait for about 2 hrs.
  2. Cut the cabbage and bacon into small pieces.
  3. Stir-fry the bacon pieces with a pan until they become a little brown.
  4. Put the cabbage pieces, salt and pepper powder into the pan. Stir-fry with moderately quick oven until the cabbage pieces become soft.
  5. Knead the dough. If it is sticky, add some dry flour. Knead it until it is glossy but not sticky.
  6. Divide the dough into smaller parts.
  7. Make a dough part into a flat and round wrapper with rolling pin. Put some cabbage mixture of step 4 on the wrapper. Gather the edge of the wrapper anticlockwise. Put the Bun in a steamer.
  8. Repeat step 7 until all the dough parts are used.
  9. Wait for 15 minutes.
  10. Steam with quick oven. After the water in the steamer has boiled, steam with moderately slow oven for 15 minutes. 
Read about other Bun filling recipes

Chinese food - Steamed Buns with fylling of bacon and cabbage
Chinese food - Steamed Buns with fylling of bacon and cabbage