Exclusive Cabbage and Pork Bun

Wash the cabbage and chop it finely.

Add salt and drain the water, then squeeze it a bit, and set it aside.

First slice the pork, then chop it finely.

Add all the seasonings and stir.

Stir evenly.

Add the chopped cabbage and mix evenly.

Put 500 grams of flour into the bread machine container.

Pour 230 grams of warm water into the milk powder and stir well. After it cools, add the yeast and sugar. Let it sit for 5 minutes.

Then pour it into the flour.

Knead the dough using the dough kneading function.

Then take it out and put it into a larger container, cover it with a lid, and ferment.

The well-fermented dough.

Roll into a long strip.

Cut into pieces and flatten.

Roll it into a bun wrapper and wrap it with filling.

Grease the bottom of the steamer, place the buns in, and let them proof a second time for twenty minutes.

Steam on high heat, then switch to medium heat after the water boils and steam for fifteen minutes. Turn off the heat and let it steam for five more minutes. Remove from the pot.