MeatSteamed bunsThe secret to delicious steamed buns is mainlyMeat steamed bunsThe stuffing.MeatSteamed bun stuffingIf the taste is good, even if the steamed bun skin is not well made, it can still satisfy a foodie!There are many ways to make meat steamed bun stuffing, such as fresh meat steamed bun stuffing,Chinese cabbageMeat stuffing, etc. The flavors are all very classic.

Fresh meat steamed buns

Ingredients

Wheat flour500 grams,Pork200 grams,Salt50 grams, cold water 50 grams, various steamed bun stuffing ingredients, 1 gram of instant dry yeast.

How to make fresh meat steamed bun stuffing

1. Remove the film and tendons from the pork, wash itbloodand impurities, cut into meat pulp.

2. Add salt to the meat pulp and stir evenly in one direction, marinate for a while.

3. Add cold water (or soup or vegetable juice), continue to stir in one direction until the meat becomes a viscous paste.

4. Add steamed bun seasoning to make the meat filling.

How to make fresh meat steamed buns

1. Place wheat flouron a flat surface and make a nest shape, pour in warm water (about 200 grams), add instant dry yeast and mix well, knead into a smooth dough, roll into a rope, cut into 10 small dough balls, place them on the surface and roll them into 6-7 cm diameter circles (with thicker center and thinner edges).2. Place the meat filling in the dough, fold and tighten, or roll into a pleated bun.

（Detailed meat filling recipe is in the following section).3. Sprinkle dry flour on the flat surface to keep the raw steamed buns at room temperature for 30-50 minutes.

4. Place the steamed buns that have risen in a steamer lined with wet cloth, place it on the steamer, use a strong fire to boil and then steam for 15 minutes.

Rabbit meatSteamed bunsIngredients500 grams of wheat flour, 50 grams of wheat paste, 350 grams of rabbit meat,Green vegetables

100 grams,chopped coriander

15 grams, chopped scallions 30 grams, 50 grams of fragrant oil,

soy sauce60 grams, salt,MSG,and appropriate amount of alkaline salt.How to make rabbit meat steamed bunsCut the rabbit meat into a pulp, put it in a basin, add a little soy sauce and marinate for a while, use chopsticks to stir in one direction while adding 100 grams of cold water.Wait until the meat filling is viscous, add chopped and squeezed green vegetables, chopped scallions and coriander, and other seasonings, mix well.How to make rabbit meat steamed buns1. Place wheat paste in a basin, pour in 250 grams of warm water, add wheat flour and make a dough, after it rises, add alkaline salt water to knead it, remove the sour taste, knead it and set it aside.

2. Roll the dough into a rope and cut into 50 grams of dough balls, fold each one, roll it into a circle, stuff it with meat filling, and then wrap it into a steamed bun, put it in a steamer, use strong fire and boiling water to steam for 12 minutes.

How to make meat steamed buns deliciousIngredients

Pork

Large

white cabbage

onions,

ginger

rice wine, fragrant oil, MSG, salt, five-spice powder (optional, depending on preference), a little soy sauce.How to make1. Wash the meat and cut it into a pulp, add a small amount of salt (or soy sauce) and marinate for 5 minutes.2. Chop the onions, ginger, and green onions;wash and chop the white cabbage into cabbage pulp, and add a little salt and marinate before squeezing out the juice.3. Add the squeezed cabbage juice in stages to the meat pulp, stir with chopsticks in one direction (do not add too much cabbage juice at once), if the cabbage juice is not enough, you can add a little hot water (chicken broth or stock is best), rice wine, soy sauce until the meat filling is viscous.

4. Add chopped scallions, ginger, MSG, fragrant oil, five-spice powder, and salt, stir well, add the cabbage filling and wrap it immediately.

Wash and chop the meat into a paste, add a small amount of salt (or soy sauce) and mix well, marinate for 5 minutes.

Chop the green onions and ginger into a paste;Wash and chop the Napa cabbage into a paste, sprinkle a small amount of salt and marinate, then squeeze out the soup.

Add the squeezed soup to the meat paste in batches, stir with a chopstick in one direction (do not add too much soup at once), if the soup is not enough, add a small amount of cold water (chicken broth), high-quality broth, rice wine, soy sauce, until the meat filling is sticky.Add green onion paste, ginger paste, MSG, sesame oil, five-spice powder, salt, and stir evenly, then add the Napa cabbage filling, and mix again when wrapping.BrothBest, (Shaoxing wine), soy sauce, until the meat mixture is thick.

4. Add chopped green onions, chopped ginger, MSG, sesame oil, five-spice powder, and salt. Mix well with chopsticks, then add the white cabbage filling and mix again to form.