Soy Sauce Pork Cabbage and Vermicelli Buns

Combine all-purpose flour, dry yeast, and room temperature cool water in a bowl; first stir with chopsticks until it becomes flaky, then knead into a dough that is neither too soft nor too hard, cover it, and let it ferment.

Let's make the filling: ground pork, cabbage, carrots, and vermicelli; the quantities are not fixed and can be adjusted according to your taste.

Cut the vermicelli into 2-4 cm lengths, soak in cold water until soft before using; grate the carrot into short thin shreds; first shred the cabbage finely, then chop it into small pieces, no larger than 1 cm; put the chopped cabbage into a bowl, add a pinch of salt and mix well, let it sit until making the filling;

Heat the wok and oil, add the minced meat, and break it apart with a spatula. Pour in more soy sauce, then add 20-30 grams of soybean paste to remove the fishy smell, color, season, and enhance the flavor; stir-fry evenly;

The amount of soy sauce and soybean paste is relatively large, so there is no need to add salt; leave more sauce for the vermicelli to absorb.

Add the shredded carrots to the pan, stir-fry for one minute, then turn off the heat;

While hot, put the soaked noodles into the pot, stir a few times to fully absorb the flavor and color; the noodles will soften immediately when heated.

Wrap the shredded cabbage in a cheesecloth and squeeze out the excess juice;

Mix thoroughly with the minced meat and vermicelli.

The dough has doubled or tripled in size. Place it on the work surface and knead it with some force for 3 minutes until the dough is fine and soft.

Roll into long strips, cut into evenly sized pieces, sprinkle with flour, and roll into round wrappers that are slightly thicker in the middle and thinner at the edges;

Place an appropriate amount of filling on the round dough, try to add as much as possible, it won't be as puffy once cooked;

Wrap into a bun;

Place them in a steamer lined with a cloth, cover with the lid, and let them undergo a second fermentation for 20-30 minutes, adjusting the time according to room temperature. Start steaming on high heat when the buns are nearly twice their original size;

Steam with SAIC for 12 minutes, then let it stand for 3 minutes before serving.

Pork, cabbage, and vermicelli buns, rich in sauce flavor, nutritious and delicious!