Bakery products

Steamed buns with meat and cabbage


Ingredients for making steamed buns with meat and cabbage.

Dough:

  1. Granular dry yeast - 1 sachet (small) or 20 grams of fresh
  2. Distilled pure water 200 milliliters
  3. Sifted wheat flour 1 cup for kneading + 4 cups during mixing
  4. Food potato starch 150 grams
  5. Pinch of salt
  6. Sugar 1 teaspoon
  7. Softened butter 50 grams
  8. Vegetable oil 1 tablespoon

Filling:

  1. Cabbage white cabbage floor (approximately 500-600 grams)
  2. Minced pork 300 grams
  3. Onion 2 pieces (large)
  4. Vegetable oil approximately 50 milliliters for frying and 50 milliliters for lubricating compartments
  5. Soya sauce to taste
  6. Ground black pepper to taste
  7. Distilled pure water 50 milliliters
  • Main ingredients: Cabbage, Onion, Flour
  • Serving: 20 servings
  • World CuisineAsian, Oriental

Inventory:

Stewpan, Stove, Deep bowl - 2 pieces, Wooden kitchen spoon, Table spoon - 2 pieces, Teaspoon, Glass, Kitchen towel, Knife, Cutting board, Deep plate - 2 pieces, Frying pan with a lid, Wooden kitchen shovel, Baking tray, Bakery Paper, Steamer, Rolling Pin, Plate

Cooking steamed buns with meat and cabbage:

Step 1: prepare the dough.

First of all, you need to do the cooking of the dough! We pour 200 milliliters of pure distilled water into the stewpan and put the capacity on the stove, turned on at an average level. We heat the liquid for about up to 38 - 40 degrees, so that you can calmly lower your fingers into it and not get burned. When the water warms up to the desired temperature, remove the stewpan from the stove and pour the liquid into a deep bowl. Add the right amount of fresh yeast to it and knead them with clean fingers so that we get very small pieces. After the first bubbles appear on the surface of the solution, add the butter softened to room temperature, salt, sugar and mix the mass with a wooden kitchen spoon until the grains of the last two ingredients are completely dissolved. Then we introduce potato starch, re-mix the ingredients until smooth and begin to gradually pour the sifted wheat flour, while kneading the dough with a spoon. As the author of this recipe wrote, 250 grams of flour really turned out to be very small, it took about another 3.5 cups for kneading and half a glass left for rolling. When the wooden spoon ceases to help in the batch, we continue the process with clean hands until the dough is homogeneous, soft and without flour lumps. We lubricate the container in which the batch was made, with 1 tablespoon of vegetable oil, and put the dough rolled into a ball into it. We cover the bowl with a kitchen towel and put it in a warm place near the included stove on 1 - 1.5 hours, during this time the dough will increase in size by about 2 times.

Step 2: prepare the ingredients for the filling.

Take a moment, and while the dough is infused, prepare the filling. From the cabbage we remove the upper damaged leaves and wash the vegetable under cold running water along with peeled onions. Alternately lay the vegetables on a chopping board and chop, onion with a medium cube with a diameter up to 1 centimeter, just chop the cabbage finely, the shape is arbitrary, and the thickness of the slices is no more 5 to 6 millimeters. We spread the slices into separate deep plates and put on the kitchen table all the other ingredients that will be needed to prepare the filling.

Step 3: prepare the filling.

We turn on the temperature of the stove to a medium level and put on it a frying pan with 2 - 3 tablespoons of vegetable oil. In the preheated fat, dip the raw minced pork and chop it into smaller pieces with a wooden kitchen spatula. Stew and fry the meat ingredient for 10 - 15 minutes or until the stuffing takes on a grayish tint. After we transfer the stew and lightly fried meat into a deep bowl. We put the pan again on the stove and add a few tablespoons of vegetable oil to it. Reheat the fat and throw the chopped onion into it. Stew the vegetable, stirring with a kitchen spatula until transparent and a light golden crust along the edges of the onion cubes. This process will take no more 2 to 3 minutes. Then immediately add chopped cabbage to the onion and continuing to mix the vegetable mass, simmer 2 ingredients together 2 to 3 minutes. After pouring 50 milliliters of pure distilled water into the pan, cover the container with a lid, let the vegetables boil, soften and almost reach full readiness during 5 minutes, during this time all the moisture will evaporate. After the right time has passed and when the vegetables reach the desired texture, we transfer them to a bowl with stewed meat. In the same container we add to the taste black ground pepper and soy sauce, which will completely replace salt. Mix the mass with a tablespoon until smooth and the filling is ready!

Step 4: form the buns.

After 1 - 1.5 hours, the dough will rise quite strongly, if it turns out to be very sticky, add a couple more tablespoons of flour to the semi-finished product and make light kneading. After we roll the dough into a tourniquet and mode it with a knife into pieces, the size of a plum. Roll the balls from the pieces, lay them on a baking sheet covered with baking paper and put in a warm place on 25-30 minutes, so that the kruglyashi rose a little. During this time, we pour ordinary running water into the lower compartment of the double boiler and put it on a stove that is turned on at a medium level. The remaining compartments are lubricated with vegetable oil, half a teaspoon in each form. After we sprinkle the table with a small amount of flour, with the help of a rolling pin, we roll each piece of dough into a layer up to 1 centimeter thick. In the middle of each flour cake, put 1 tablespoon of the filling. We tightly connect the edges of one of the cakes, pinch and form a round bun. In the same way, we create the remaining flour semi-finished products and put them in the oiled compartments of the double boiler with the seam down. There should be a small distance between the rolls, at least 2 - 3 centimeters, otherwise during cooking it may stick together and lose shape.

Step 5: steam the buns.

After we install the compartments of the double boiler one on top of the other and stand the rolls in this form 5 to 6 minutes. Then cover the kitchen utensil with a lid and cook the buns for a couple over 15 - 20 minutes until ready. After the required time has passed, remove the lid from the double boiler, using two tablespoons, very carefully remove the finished flour products, put them on a plate, arrange them with a garnish in the form of pickles and serve.

Step 6: serve steamed buns with meat and cabbage.

Steamed buns with meat and cabbage are served hot together with soy sauce and any other Korean dishes, such as Korean carrots, beets, seaweed or garlic. And also this dish can be supplemented with fresh finely chopped greens of dill, parsley, basil or green onions. Savor this yummy with sake or with a fresh gull of any kind. Enjoy it! Enjoy your meal!

Recipe Tips:

- - Do not heat the water too much, the yeast will not rise in the hot liquid.

- - If you wish, you can experiment with the filling by adding any other stewed vegetables, such as mushrooms, zucchini, eggplant, carrots.

- - Instead of minced pork, you can use minced chicken.

- - The composition of spices can be supplemented with any other spices that are suitable for meat dishes.

- - Rolls from this type of dough cannot be baked in the oven!