When I was hungry, I didn’t want to eat big fish and meat, but this snack – fried buns. The soft steamed stuffed bun has a layer of fragrant and crisp bottom, plus the aroma of shallots. This compound taste always fascinates me.


250g flour
150g pork stuffing
200g cabbage
3 G baking powder
3 G yeast (dry)


Step 1
Clean the cabbage, scald it in a boiling water pot, cool it, squeeze out the water and chop it

Step 2
Add chopped green onion, ginger, salt, chicken essence and sugar to pork stuffing. Stir vigorously and mix well with chopped cabbage

Step 3
Wash the shallots and chop them up for later use

Step 4
Mix the flour with yeast, baking powder and an appropriate amount of warm water to form a dough. Knead it and make it hair for 20 minutes

Step 5
Knead the lower part of the strip again

Step 6
Roll out the round skin with a rolling pin and wrap it into the filling center

Step 7
Pinch tightly into the shape of steamed stuffed buns and repeat the above steps until all steamed stuffed buns are wrapped

Step 8
Pour a little vegetable oil into the pan and heat it. Put the wrapped steamed stuffed bun into the pan and fry it slightly

Step 9
Pour in boiling water or cold water. Less than half the height of steamed stuffed bun, cover the lid, turn the low heat and fry for about 5 minutes. My steamed stuffed bun is small. If it is large, add more water to prolong the frying time

Step 10
After the water evaporates, sprinkle the chopped scallion, cover and stuffy, and then come out of the pot