Cooking Steps

1. 

   Step1:Add salt, sugar, monosodium glutamate and pepper to beef stuffing and stir evenly. Add clear water in several times and stir. Let it absorb slowly. Add ginger powder, salad oil and sesame oil and mix well. Refrigerate for one hour.

2. 

   Step2:The cabbage is finely chopped. Wrap it with gauze and wring away some water. Some of the dried vegetables may not be able to squeeze out water. A squeeze can also make the vegetables soft.

3. 

   Step3:Put in the onion and the soft cabbage stuffing and mix them well.

4. 

   Step4:The leather material is stirred and mixed into a smooth dough.

5. 

   Step5:No need to ferment. Divide the dough into 40g of each preparation and roll it into thin skin on the edge.

6. 

   Step6:Pack about 30g of filling.

7. 

   Step7:When closing the mouth, gather and pinch it in the middle. Pull off the superfluous face. In this way, the actual weight of leather is about 35g.

8. 

   Step8:Put the wrapped bun on the baking paper. Cover it with a pot cover. Let it ferment in a warm place for 4060 minutes.

9. 

   Step9:Boil the water and steam it for ten minutes.