Spicy Cabbage and Vermicelli Bun

Prepare all the ingredients. If there is no cornmeal, you can directly replace it with flour.

Step one: making the dough. First, dissolve the yeast in warm water and let it sit for 5 minutes.

Pour the yeast water, flour, and cornmeal into the bread machine in order, and select the kneading program; after it ends, it will automatically enter the fermentation state, with the entire process taking one and a half hours.

Now let's prepare the filling: Clean the cabbage, blanch it in boiling water for half a minute, remove it, chop it finely on the cutting board, squeeze out the water, and then put it into a bowl.

Soak the Longkou vermicelli in warm water until soft, cut into small sections and put into a bowl, then add coarse and fine chili powder.

Heat the wok and pour in oil, add the dried shrimp, and stir-fry on low heat until fragrant.

Pour it over the chili powder while hot, and toss evenly with chopsticks. This step can be skipped if you can't eat spicy food.

Then add light soy sauce and oyster sauce and mix well; the vegetarian filling is ready. Dried shrimp, oyster sauce, and light soy sauce are all salty, so there's no need to add more salt.

By this time, the dough has also finished fermenting, and you can see it is ready when, upon pulling it apart, it is full of honeycomb-like small holes inside.

Take out the dough, knead it to remove the air, then roll it into a long strip and divide it into appropriately sized portions.

Roll it into a round sheet that is thicker in the middle and thinner at the edges.

Take a rolled-out piece of dough, place an appropriate amount of cabbage and vermicelli filling in the center, the amount is up to your preference.

Pinch the pleats into a round shape in whichever way you like. It's okay if you don't know how to make pleats; just make sure the filling is wrapped tightly. 'The tastiness of a bun lies in the pleats,' right?

After wrapping all of them, place them in the steamer for a second fermentation. When the buns become round and full, and feel light when held in your hand, they are ready.

Put cold water in the pot, steam on high heat, and after it starts to steam, continue steaming for about 12–15 minutes, then turn off the heat and let it sit for 3 minutes before uncovering.

The buns made this way do not collapse or shrink back; each one is plump and full.

Tear open a bun and take a bite; it's fresh, crispy, and delicious, with a spicy, appetizing flavor. Eating it with rice porridge or soy milk is incredibly satisfying.