Carrot, Vermicelli, Pickled Cabbage and Minced Pork Buns
Carrot, Vermicelli, Pickled Cabbage, and Minced Meat Steamed Buns
Ingredients
All-purpose flour
380g
Carrot puree
180g
Water
50g
White granulated sugar
15g
Salt
3g
Instant yeast
3.5g
Lard
10g
Instructions
1
Step 1
Peel the carrots and cut them into thin slices. Place them in a plate and steam over water. Steam for about 15 minutes after the water comes to a boil. Set the steamed carrots aside to cool for later use.
2
Step 2
Wash the pickled cabbage, squeeze out the excess water, and finely chop it; set aside. Soak the vermicelli until soft and chop it finely as well. Mince the pork.
3
Step 3
Heat a small amount of cooking oil in a pan. Add the minced pork, vermicelli, and pickled cabbage, and stir-fry until cooked. Add a pinch of chicken bouillon, 1 spoon of oyster sauce, and an appropriate amount of salt while stir-frying. Stir well to combine, then remove from the pan and let cool for later use.
4
Step 4
Add all ingredients except the lard into the bread machine bucket. Start the kneading function for 10 minutes until the flour comes together into a dough. The 10-minute kneading cycle will end automatically.
5
Step 5
Add the 10g of lard into the dough and continue kneading until the dough is smooth. I kneaded it for 20 minutes. To achieve a smooth surface and good texture in the steamed buns, the dough must be kneaded thoroughly.
6
Step 6
Take the kneaded dough out of the bread machine bucket and shape it into a round ball.
7
Step 7
Roll it into a long log.
8
Step 8
Divide into 22 equal-sized small dough balls. Coat each piece with flour, then cover with plastic wrap to prevent the surface from drying out. Let rest for 10 minutes. In winter, the resting time at room temperature may need to be extended by 5-10 minutes.
9
Step 9
Use a rolling pin to roll out each piece into a wrapper with a thick center and thin edges. Cover the rolled wrappers with plastic wrap to prevent them from drying out.
10
Step 10
Take a wrapper and place an appropriate amount of filling in the center.
11
Step 11
Using your right index finger and thumb, lift the edge of the wrapper and fold pleats toward the center, pressing firmly to seal—just like folding a paper fan as a child. Meanwhile, slowly rotate the bun clockwise with your left hand while continuously pleating with your right hand.
12
Step 12
Place the wrapped buns on the steamer rack. You can add water to the steamer and turn on low heat to warm and humidify the inside of the pot. Leave space between the buns to prevent them from sticking together during proofing. Cover the lid and proof until the buns feel light when picked up (proofed to about 1.5 times their original size).
13
Step 13
Steam over medium heat for 12 minutes. Do not open the lid immediately after steaming. Let sit for 3 minutes, then open the lid slightly to slowly release the steam. Once most of the steam is released, fully open the lid. This prevents the steamed buns from shrinking due to contact with cold air.
14
Step 14
Finished product photo.
15
Step 15
Finished product photo.
16
Step 16
Finished product photo.
17
Step 17
Finished product photo.
